Instructions
Line 2 large baking sheets with parchment paper and preheat the oven to 350° F (180°C).
In a large bowl, add the almond flour, sorghum flour, brown rice flour, tapioca starch, icing sugar and brown sugar.
Separate the egg whites and place them into a medium bowl. Beat the egg whites for about a minute until they are lighter in colour and foamy, then whisk in the psyllium husk, butter, water, molasses and spices.
Add about 1/4 of the flour mixture and beat it into the psyllium and egg mixture. Fold in the remaining flour and then mix the dough until there is no loose flour. The mixture will seem too dry at first, but the butter will work its way into the flour and the sugars and it will easily form into a ball.
Cut out another piece of parchment paper and liberally dust it with flour. Using a rolling pin, roll out the dough to about 1/4 inch thick, then use cookie cutters to cut out the dough. Using a spatula transfer the cookies to the parchment paper on the baking sheet.
Bake the cookies on the middle rack of the oven for about 15 minutes or until just starting to colour on the edges. Cool on the baking sheet for 10 minutes before removing.
Decorate the cooled cookies with your favourite icing or enjoy them plain.
Store the cookies in an airtight container for about a week