In a large bowl, cream together fat, sunbutter, and sugars. In a separate bowl, combine GF flour blend, xanthan, baking soda and salt.
Mix together egg replacer and add to creamed ingredients. Add dry ingredients and vanilla to the creamed ingredients and mix until well combined.
Line cookie sheet with parchment paper. This is important, as otherwise the cookies will be very hard to remove from the pan.
Roll into 1″ diameter balls and place on a cookie sheet ~2 1/2 inches apart. Smush each ball with a fork to flatten to about 1/2 inch thick.
Bake at 350 °F for 8-10 minutes until lightly browned. Remove from oven and cook on baking rack. Makes about 50 cookies (2 per serving)
1 tsp baking powder + 1 Tbsp cider vinegar + 1 Tbsp water
For gluten free flour mixture, I’ve used:
1/2 cup oat flour + 1/3 cup rice flour + 1/3 cup arrowroot or potato starch + 1/3 cup tapioca starch
I’ve also used Carol Fenster’s flour blend with: sorghum, potato starch, tapioca starch and corn flour
This would probably work fine with a blend of 1/2 cup rice flour + 1/2 cup tapioca + 1/2 cup potato/ arrowroot/ corn starch, as I’ve not noticed much of a difference in taste as I’ve experimented with different blends. Some blends yield a more chewy cookie while others a more crumbly one. But they’re all yummy!