1 1/4cupgluten free flour(or white rice flour for low oxalate)
1/2cupgranulated cane sugar
1/2 cupcoconut oil or vegan butter(melted)
Set oven to 325 F
Mix all dry ingredients together in a stand mixer or large bowl.
Add melted coconut oil or vegan butter and stir until thoroughly mixed.
Add egg, vanilla extract and almond extract and thoroughly mix.
Roll the dough into 10 small balls and place on a baking sheet lined with parchment paper.
Press down on each cookie dough ball to flatten it out a bit.
Bake cookies for roughly 16 minutes. These cookies will be quite soft when you take them out of the oven but will firm up even more or after they cool. This is important to make sure you get soft & chewy cookies.
Whether you are using coconut oil or vegan butter, make sure that it is fully melted before adding it. Otherwise, your cookie dough will be a bit dry and then this will make the finished cookies dry as well.If you are using coconut oil, it is important to mix it in ahead of the egg, otherwise the coconut oil might start hardening up again because the egg is cold (and coconut oil is solid at room temp). However, if you are using vegan butter you can add all the wet ingredients at the same time.