Gluten-free Swedish ginger cookies

This recipe is my first attempt at modifying a family recipe for ginger snaps that I used to LOVE.  I am pretty happy with the outcome, but might tweak a few things in the future.  I was aiming for making these cookies gluten free, and reducing the fat by replacing some butter with ground flaxseed.

Gluten-free Swedish Ginger cookies
2/3 cup sorghum flour
2/3 cups potato starch
1/2 cup tapioca flour
1/4 cup almond flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 c butter
3/4 c ground flaxseed
1/2 c brown sugar
1/2 c white sugar
1 egg
1/4 c molasses

1. Sift together flours, baking soda, salt, cinnamon, ginger, and cloves and set aside.
2. Cream butter, flaxseed, and sugars
3. Beat the egg with the molasses and combine with butter mixture.
4. Add flour mixture and mix until combined
5. Roll into balls and then roll in a bowl of pearl sugar.
6. Cook at 350 for 10 minutes.  Cookies will flatten out (which is how I like these), so leave plenty of space on the pan between doughballs. 
7. Allow cookies to cool for a couple of minutes on the pan before removing.