Matcha Cookies

Method

1. In a small bowl, mix together the flaxseed meal and water and let rest until gelled, for about 5 minutes.
2. In a separate bowl, cream together the margarine and sugars until smooth. Add in the prepared flaxseed meal.
3. In another bowl, whisk together the flours, potato starch, almond meal, xanthan gum, and matcha powder and then combine with the margarine mixture to form a soft, but workable dough. If the dough is too sticky, add a touch more sorghum flour until easy to handle. Wrap in plastic wrap and chill in freezer for about 15 minutes. While the dough chills, preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone mat.
4. Roll out the chilled dough to a thickness of ¼ inch in between two sheets of parchment paper. Remove top piece of parchment and cut into desired shapes using cookie cutters. Slide the bottom piece of parchment and the cookies onto a cookie sheet and chill for an additional 5 minutes in the freezer, or 15 minutes in the fridge. Using a flat metal spatula, carefully transfer the cut cookies to a parchment-covered baking sheet. Sprinkle with sugar and bake for 12 minutes. Let cool completely before serving. Store in airtight container for up to 1 week.