No-Nut Butter Cookies:
1/3 c Millet flour
1/3 c Gluten free oat flour
1/3 c Sorghum flour
1/4 c Potato starch
1/4 c Tapioca starch
1/2 t Xanthan gum
1/2 t Baking soda
1/2 t Baking powder
1/2 c Dairy free margarine (we use Nucoa)
1/2 c No-Nut Butter 1/2 c Granulated sugar
1/2 c Brown sugar
1 Eggs worth of prepared Ener-G egg replacer
1 t Vanilla extract (make sure it’s gluten free)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium bowl, using a whisk, mix together the flours, starches, xanthan gum, baking soda, and baking powder, and set aside.
In a mixing bowl cream the margarine and No-Nut butter on medium speed for 30 seconds. Add the sugars and beat until combined, scraping down the sides as needed. Beat in the egg replacer and vanilla. Slowly add the flour mixture, about 1/3 at a time, scraping down the sides after each addition.
Shape the dough into 2 inch balls, or cheat like I did and use a small spring action ice cream scoop. Place balls 2 inches apart on parchment lined baking sheet. Flatten by making crisscross marks with the tines of a fork.
Bake for 10 minutes. Allow to cool on the cookie sheet for about 5 minutes, then transfer to a cooling rack. They should stay soft and fresh in an airtight container for about 5 days.