In The Oven

1 cup Earth Balance Vegan margarine
1/2 cup brown sugar, packed
1 tsp. pure vanilla extract
1 large egg or egg substitute (e.g. Ener-G® gluten-free Egg Replacer, prepared)
3/4 cup gluten free All Purpose Flour( recipe below)
3/4 cup white rice flour(if using regular all purpose flour, not my mix, cut back to 1/4 cup rice flour)
1 cup pecans, ground to fine meal

Cream margarine, sugar, flavoring and egg together.

Add flours and pecans

Mix well then refrigerate for 20mins

Scoop balls of cookie dough and press onto pan slightly.
Bake at 350 for 12-20 mins depending on the thickness of your pan.

*Optional*
While warm roll in icing sugar

Flour mix
1 cup amaranth flour
1 cup arrow root flour
1½ cups sweet rice flour
1 cup cornstarch
1 cup potato flour
1 cup chickpea flour
1 cup tapioca starch
2 cups sorghum flour

Whisk all together in a large air tight container makes 9 1/2 cups of flour

Based off of this recipe http://m.canadianliving.com/food/gluten_free_cardamom_shortbread.php

3/4 cup earth balance margarine
1 1/2 cups icing sugar
1 egg
2 cups rice flour
1/2 teaspoon cinnamon
1 pinch salt

Mix together well if dough seems too sticky add more rice flour 1/4 cup at a time, refrigerate for 30 mins.
Preheat oven 325F
Take half of the dough and roll it to desired thickness between two sheets of parchment. I went with about 1/8-1/4th of an inch they were thin and crispy perfect.

Cut into desired shapes and put on a silpat covered pan.

Bake for 20-25 minutes

1¾ cups gluten-free flour blend (*see recipe below*)
4 tablespoons egg whites(or 2 eggs)
1 teaspoon baking powder
¼ teaspoon baking soda
1/2 cup earth balance margarine
¾ cups packed light brown sugar( or pure cane sugar)
1 teaspoon vanilla extract
1 teaspoons cream of tartar
1/4 cup almond milk
½ cup enjoy life vegan/ gluten free chocolate chips

Preheat oven 350F
whip the margarine and sugar together, add eggs and extract.
In a separate bowl combine all powders and whisk together.
Now change to flat beater on mixer and slowly add the powders to the bowl alternating with slowly adding the almond milk- until it has formed a sticky but firm ball of dough, add a little more almond milk or flour depending on if it is too try or too wet..

Scoop balls of dough (mine were about an inch and a half round, you can go bigger but bake time with vary) put on silpat pan 1 inch apart from each other and slightly flatten the balls of dough.
Bake for 12 mins and then rotate pan

Now bake for another 5 mins or until golden on the edges

Flour mix
1 cup amaranth flour
1 cup arrow root flour
1½ cups sweet rice flour
1 cup cornstarch
1 cup potato flour
1 cup chickpea flour
1 cup tapioca starch
2 cups sorghum flour

Whisk all together in a large air tight container makes 9 1/2 cups of flour

2 1/2 cups all-purpose gluten free flour
1/2 cup Dutch-process cocoa powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup earth balance margarine
3/4 cup natural cane sugar
1 large egg
1/2 cup dark unsulfured molasses

Whip the sugar and margarine together,
add spices and cocoa powder and egg
Sift together baking soda and powder with flour
Preheat to 325F

Roll out dough between two pieces of parchment paper and then use cookie cutters and place on silpat lined pan
Bake for 10-12 mins