Prep Time::10 mins
Cook Time::27 mins
Additional Time::5 mins
Total Time::42 mins
Servings::10
Yield::20 cookies
Ingredients
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1 ½ cups almond flour
1 cup brown rice flour
½ cup sorghum flour
½ cup white sugar
2 teaspoons ground cinnamon
¾ teaspoon ground allspice
½ teaspoon ground cardamom
½ teaspoon ground ginger
½ teaspoon sea salt
1 cup unsalted butter, softened
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place almond flour, brown rice flour, sorghum flour, sugar, cinnamon, allspice, cardamom, ginger, and salt together in a large resealable bag; seal and shake well to combine.
Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.
Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.
Bake in the preheated oven until edges are golden brown, about 27 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Cook's Note:
Dough can also be pressed it into an 8-inch square pan, then cut it into squares (about 1-inch x2-inch) after baking.