YIELD: ABOUT 36 COOKIES
A vanilla wafer is always a good cookie to have around for basic reasons, like making into cookie crumbs, using in trifles, and simply snacking. Use the highest-quality vanilla extract you can get your hands on for these, or better yet, make your own.
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Ingredients
1 tablespoon flaxseed meal
2 tablespoons water
5 tablespoons non dairy margarine
1 cup sugar
1 tablespoon vanilla extract
¼ cup non dairy milk
¾ cup sorghum flour
½ cup white rice flour
½ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
2 teaspoons baking powder
¼ teaspoon salt
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Directions
- Preheat oven to 350 °F and line a cookie sheet with parchment paper.
- In a small bowl, stir together the flaxseed meal and water and let rest until gelled, for about 5 minutes.
- In a separate bowl, cream together the margarine, sugar, and vanilla extract until smooth.
- Mix in the prepared flaxseed meal and non-dairy milk.
- In a medium bowl, whisk together the remaining ingredients and then combine well with the margarine mixture until a soft dough forms.
- Place into a large freezer bag and snip off the tip.
- Pipe out 1-inch circles onto the parchment-covered cookie sheet about 1 inch apart.
- Bake for about 20 minutes, or until golden brown on edges.
- Let cool completely before serving.
- Store in an airtight container for up to 2 weeks.
