Whisk together the white rice flour, oat flour, buckwheat flour, chestnut flour, tapioca starch, xanthan gum, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl and set aside.
In the bowl of a stand mixer, beat the butter and sugar over medium high speed, until light and creamy.
Add the egg and beat until completely combined, scraping down the sides as needed. Add the molasses and beat just to combine.
With the mixer on low, slowly add the dry ingredients to the wet ingredients, beating until completely combined.
Divide the dough into four equal pieces and wrap in plastic, shaping the dough into disks. Refrigerate for 1-2 hours, or until firm. (You can even refrigerate it overnight)
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it next to your cutting board.
Remove only one disk of dough from the fridge at a time. Working quickly, roll it out on a parchment-lined surface heavily covered in buckwheat flour. I find it easiest, if I first pat the surface of the firm dough with buckwheat flour before I start rolling it out and then continuously add more underneath it and onto the rolling pin as I go.
Cut out shapes with cookie cutters and immediately transfer them to the parchment-lined baking sheet. I keep a thin metal spatula on hand in case any cookies get stuck.
Refrigerate the cut cookies for 10 minutes before baking (this helps them from spreading out).
Bake for 10-12 minutes, until firm and lightly golden at the edges. Let cool for 5 minutes on the baking sheet before transferring to wire racks to cool. Repeat with remaining cookies, being sure to let the baking sheets cool before placing cut cookie dough on top.
Drizzle with icing (recipe below).
Store in an air-tight container for up to 1 week.
Vanilla Icing
In a small bowl, whisk together the powdered sugar with the vanilla bean seeds and milk. Use a spoon to test whether it's thin enough to drizzle, and if not, add another splash of milk.
Lemon icing
In a small bowl, whisk together the powdered sugar and lemon juice. Use a spoon to test whether it's thin enough to drizzle, and if not, add another splash of lemon juice.
Notes
I make my own oat flour by grinding gluten-free rolled oats in my blender or food processor (and for cut cookies like these, I sift out larger chunks from the flour)Make sure your butter isn't too soft when you start or your dough will turn out very sticky and hard to roll out
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.