I searched the web for some sorghum cookie recipes, but they weren't adequate for me because they seemed to include things like Crisco, eggs or rice flours in addition to the sorghum flour. I decided to just wing it. I used to bake butter cookies years ago so I kind of just went with that feel...
I used the force and just threw in a block of goat milk butter (approximately the size of a normal "stick"... I'll refer to it as "1 part"). About the same amout of sorghum flour, 1 part. Then about 3/4 part potato flour, a 1/4 part corn meal, a 1/4 part unsweetened cocoa powder, 1/4 part white sugar, 1/4 part brown sugar, couple pinches cream of tartar, couple pinches of baking powder, couple dashes of salt, a few drops of vanilla extract and 1 shot of fresh pulled espresso (ok it wasn't really "pulled" since my machine is a full auto...).
I mixed these all together with a wooden spoon while preheating the oven to 350F. After the ingredients were all combined, the consistency looked and felt perfect (like past cookie doughs). I spooned small amounts onto a thick baking tray because I prefer firm & small cookies. I popped it in the oven on the bottom rack for 9 minutes then checked it. It wasn't quite done yet unless you like soft cookies. I left it in for about another 5 minutes, but I did open the door a couple more times during that to check on them. If they were left in continously without opening, I estimate cooking time to be adequate at about 12-13 minutes in my oven with this pan.
I immediately placed them on the cooling rack to get them crisp. They taste nice and cocoaey (is that a word?). I've already eaten a few of them. I want to keep them as a snack when I have cravings, but I don't know how long they will last. They don't taste like "normal" cookies, but they do fill that void in the snack category. I like them enough to continue making them this way.