3 tablespoons water
1⁄2 cup organic palm fruit oil shortening
1 tablespoon ground flaxseed meal
1⁄2 cup granulated sugar
1 1⁄4 cups Bob's Red Mill Gluten Free All-Purpose Baking Flour
1⁄2 cup packed light brown sugar
1 teaspoon baking powder
1⁄2 cup sunflower seed butter
1⁄2 teaspoon salt salt
1⁄2 teaspoon vanilla extract
1⁄2 teaspoon xanthan gum
Preheat the oven to 375°F and line 2 baking sheets with parchment paper.
In a cup or small bowl, combine the water and flaxseed meal and allow to thicken for 3 to 5 minutes. In large bowl, whisk together the flour, baking powder, salt, and xanthan gum.
In the bowl of a stand mixer, cream together shortening, sugars, and sunflower seed butter. Scrape down sides of bowl, then beat in flaxseed mixture and vanilla. Scrape down sides of bowl again. Stir in the dry ingredients until combined.
Using a small ice cream scoop, drop the dough 2 inches apart onto the prepared sheets. Press the cookies down with the tines of a fork (dipped in sugar) in the criss-cross pattern characteristic of peanut butter cookies.
Bake the cookies for 10 to 12 minutes or until the edges are golden and the tops no longer look wet.
Transfer the baking sheets from the oven to cooling racks and cool for 10 minutes, then transfer the cookies directly onto the racks to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.