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Pre-heat oven to 175˚C / 347˚F.
Sift the sorghum flour, spices and baking soda into a bowl, then add flax meal and salt, stir to combine.
Combine almond butter, maple syrup, molasses, olive oil, vanilla and doTERRA Ginger essential oil (if using) in a second bowl, mix to combine.
Add the dry ingredients to the wet, use a spatula to bring together. Initially the mixture is going to look beyond dry – don’t worry – keep mixing – it will eventually turn into a really nice dough.
Transfer the dough to a board dusted with flour, shape it into a log, then cut into quarters. Shape each quarter into a log, then cut into thirds, so you have 12 even pieces.
Roll each piece of dough into a ball, flatten very slightly in the palm of your hand, then coat in coconut sugar on a plate.
Repeat until finished – you’ll be able to fit all 12 cookies on a single baking sheet lined with baking paper.
Bake at 175˚C / 347˚F, middle rack, for 9-10 minutes. Once cooked, let cool entirely so the cookies harden. Try not to scoff all at once!