In a medium bowl, whisk together the sorghum, almond, and tapioca flours and then whisk in the baking soda, salt, ginger, and cinnamon.
In a large bowl, cream the butter for about 1 minute then add the sugars and cream for another 2 minutes, until lighter in color and fluffy. Beat in the egg, molasses, maple syrup, and vanilla extract. Scrape down the sides of the bowl.
On low speed, beat in the flour mixture until well combined and mix for about 30 seconds until no flour is visible.
Place the dough in the fridge for at least two hours or overnight. I did both -- for the overnight dough, I placed it in an airtight container.
When ready to bake, preheat oven to 375°F. Line two baking sheets with parchment paper.
Scoop the dough into balls -- you may choose the size you prefer here. For the cookies in these photos I did about 2 Tb-worth of dough. But I also made smaller ones. If you wish, roll the dough balls in maple sugar. Then place on the prepared pans with at least 2 inches of space in between.
Place the cookies in the oven and bake for 8 minutes. To employ the "pan-banging" method, lift up a corner of the cookie sheet and let drop on the rack. Repeat with another corner. Bake for 2-3 more minutes, then repeat the banging. Bake for 2 more minutes, repeat the banging, and remove from the oven. Let cookies cool on the baking sheets for 7 minutes, then transfer to a wire rack to cool completely.
Cookies will keep in an air-tight container for up to 5 days.