Ingredients

• 1 cup butter
• 1 cup brown sugar
• 1 large egg
• 1/2 teaspoon salt
• 1 cup dark molasses
• 1 cup buttermilk
• 2 cups chestnut flour
• 1/2 cup arrowroot
• 1 cup brown rice flour
• 1 1/2 cups sorghum flour
• 3 teaspoons baking soda
• 2 teaspoons cinnamon
• 2 teaspoons ginger
• 1/2 teaspoon clove
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg

Instructions

1. Cream butter with brown sugar until smooth.

2. Stir in egg and salt.

3. Add molasses and buttermilk, stir.

4. Sift together flours, baking soda, and spices. I strongly recommend sifting because chestnut flour can be a little lumpy. Note: the ratios of the four flours I used can be adjusted to your taste. Brown rice and sorghum flours are whole-grainy and do make the cookies a little less soft, while chestnut flour has a strong taste of its own. Play with the ratios to change the texture.

5. Add about 3 cups of the flour mixture to the wet ingredients and mix in (you can use an electric mixer) until smooth.

6. Add the remaining flour, the dough should be stiff enough that you'll probably have to stir this in by hand.

7. Cover and refrigerate overnight.

8. Roll dough out on a floured board to about 1/4" thickness.

9. Cut circles or shapes. This dough makes good gingerbread men.

10. Bake 15 minutes at 375.

11. Cool. Frost with a soft cream cheese frosting if desired.