Ingredients

• 3/4 cup Unsalted Butter
• 1-1/2 cups Sugar
• 2 Eggs
• 1 tsp Vanilla Extract
• 2 cups Sorghum Flour
• 1/2 cup Tapioca Flour
• 1/4 cup Arrowroot Starch
• 2 tsp Cream of Tartar
• 1 tsp Baking Soda
• 1/2 tsp Sea Salt
• 1/2 tsp Xanthan Gum

• 2 Tbsp Sugar
• 1 tsp Ground Cinnamon

Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar. Beat in eggs and vanilla.
3. In a separate bowl, combine sorghum flour, tapioca flour, arrowroot starch, cream of tartar, baking soda, salt and xanthan gum.
4. Pour the dry ingredients into the wet and beat until well mixed.
5. Roll into balls about the size of a large walnut. Combine the sugar and cinnamon and roll each cookie dough ball in the mixture.
6. Place on prepared cookie sheet. Bake at 375°F for 10 – 12 minutes.
   
   
   
   Makes 48 servings.