Preheat oven to 425o.
Line a baking sheet with parchment paper or a silicone pad.
In a large bowl combine, flour, almond flour, baking soda, salt, and pepper and set aside
In a small bowl combine 3⁄4 cups plant milk, (reserve 1⁄4 cup milk to add to dough if needed), mashed potato, lemon juice, fresh rosemary and garlic
Add the wet ingredients to the dry and mix gently to form a ball. Be careful not to over mix the dough. You do not want to knead the dough.
Lightly flour a surface and roll out into 1-inch thickness. Use a cookie cutter to make circles of about 2 -2 1⁄2 inch circles. You can also use cookie cutters to make shapes appropriate for Thanksgiving.
Place on parchment lined baking sheet and bake for 20 – 25 minutes until golden brown.
