Ingredients:

2 1/2 cups sorghum flour
1/2 teaspoon baking powder
generous pinch of salt
1 cup sugar
zest of 1 lemon
2 eggs
1 teaspoon allergen free vanilla extract
1/2 cup good quality olive oil
3/4 cup rice milk

Preheat the oven to 350 degrees F.  Zest 1 lemon and rub the zest into the granulated sugar, creating a slightly fragrant sugar.  Whisk together the dry ingredients in a medium sized bowl.  In a small bowl, beat together the eggs, vanilla extract, olive oil and rice milk.  Add the wet ingredients to the dry ingredients and stir just to combine.  If the mixture is stiff (I didn’t have this problem,  I thought it might have been too wet) then add a touch more milk.

Drop by tablespoonful onto a lightly oiled cookie sheet and bake for 12 to 15 minutes, or until the edges are lightly browned.  Cool on the cookie sheet for a few minutes, then remove and cool on a wire rack.  When cooled completely, drizzle with almond glaze.

Adapted from Joythebaker.com