The original recipe for this cookie comes from From Our House to Yours. Again, I used the G-Free Girl's flour ratio of equal parts amaranth, sorghum, tapioca starch, and potato starch. And tweaked the amounts of flour, baking powder, baking soda, etc. As they cooked, the cookies spread and developed a deep, caramelized flavor. They were a little too delicate, though, and tended to break apart rather easily. So not ideal for packaging and shipping.
The monsters you see shying away from these cookies and in the previous post are from a French children's book about monsters who are afraid of the dark.
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