In a medium-sized mixing bowl, mix the oil butter, and sugar.
Mix in the sorghum flour.
Mix in the remaining ingredients. The dough will be soft and seem oily.
Drop rounded teaspoonfuls of dough about 2 inches apart from each other onto a parchment-lined cookie sheet.
With moistened fingertips, press the dough balls to 1/4 inch thickness. This makes the cookies look much better. (I skipped this step in my first batch and the cookies had a strange blob-like look to them.)
Bake for 8-10 minutes or until the edges begin to brown.