1cupEarth Balance vegan butter-y sticks(2 sticks), room temperature
1egg OR 1 chia egg(3 Tablespoons hot water with 1 Tablespoon of ground chia seed)
1t. vanilla bean paste
3cupsof my favorite gluten-free flour blend
1 1/2t. guar gum
1 1/2t. baking powder
1/4t. ground ginger
1/8t. fresh ground black pepper
1/4t. fennel seed, ground in spice grinder
For the Maple Glaze:
1Tablespoonwater, if needed
For the cookies:
Preheat oven to 350 degrees.
Cream sugar and Earth Balance/butter until just incorporated in bowl of stand mixer. Add egg (or Chia egg) and vanilla bean paste. Mix dry ingredients in separate bowl. Add dry ingredients one cup at a time to mixture in stand mixture.
Split the dough into two equal parts. Press into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes.
Roll out on plastic wrap. (Optional: roll on a floured surface but this creates a more brittle, dry cookie.) I unwrap the dough and turn out onto one sheet of plastic wrap, then top with another sheet of plastic wrap and roll out til about 1/4" thick. These may be cut with any size round cutter you would like. I use a 2" round cutter, which yields 48 total cookies.
Bake on silpat or parchment lined baking sheet at 350 for 10 to 12 minutes.
For the Glaze:
Make the glaze after the cookies have cooled.
In a bowl, mix together sifted powdered sugar and 3 Tablespoons maple syrup. Add water a little at a time if needed to reach a thick consistency that can be spooned onto the cookies.
Using a spoon, spread a small dollop atop each cookie. Allow to sit uncovered until the glaze has set.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.