In a medium mixing bowl, combine the arrowroot starch, teff flour, sorghum flour, and millet flour. Stir until the ingredients are well blended together.
Add the ghee. Using a fork, stir the ghee into the flour until the pieces of ghee are smaller than peas.
In a small bowl, combine the sugar, ginger, baking soda, cinnamon, all spice, and cloves. Stir until the spices are well mixed.
In a separate small bowl, combine the egg replacer and water. Stir until there are no lumps. Let sit for 1 minute.
Meanwhile, stir the spice mixture into the flour mixture.
Stir the sorghum syrup into the egg replacer. Then, add that mixture to the medium mixing bowl.
Stir until a dough forms. This may take 1 – 2 minutes.
Chill the dough in the refrigerator for 30 minutes.
Preheat the oven to 350°F. Line one large baking sheet with parchment paper.
Using your hands, roll 1 Tbsp of dough into a ball and place it on the prepared baking sheet. Leave 1 inch in between cookies.
Bake for 14 – 15 minutes. The cookies will still be soft.