Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Soy-Free
These cookies are crisp and light and perfect with tea or coffee.
1/4 cup sunflower oil
3/4 cup white sugar
1 tsp vanilla
1 cup brown rice flour
1/3 cup potato starch (not flour)
3 tbsp tapioca starch
1/2 tsp xanthan gum (or guar gum)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cream of tartar
Preheat oven to 350 degrees F and line 2 baking sheets with baking parchment
Combine the sunflower oil and sugar together in a small bowl. Add the egg and vanilla and mix well.
Whisk together all dry ingredients in a larger bowl, then add the egg and sugar mixture.
Continue to mix until it forms a large ball of dough. Let it sit for 5 minutes to absorb the moisture. Roll the dough into 24 smaller balls and place them 2 inches apart on the baking sheets. Flatten them with the bottom of a smooth glass dipped in sugar.
Bake for 8-12 minutes or until just lightly brown around the edges. The cookies will be soft while they are hot, but they will quickly crisp up as they cool.
Makes approx. 2 dozen medium-sized cookies