When I give these to vegan friends, they think they’ve died and gone to heaven. Nobody can believe they’re vegan and gluten-free. They disappear as fast as I can bake them, so I make them in bulk and keep them in the freezer.

　　

Ingredients

makes 24 2 1/2-inch cookies

　　2 1/2 cups plus 2 tablespoons Basic Gluten-Free Flour Mix (page 19)

　　1/2 teaspoon plus 1/8 teaspoon xanthan gum

　　3/4 teaspoon baking soda

　　1 1/2 teaspoons cream of tartar

　　1/4 teaspoon salt

　　3/4 cup dairy-free, soy-free vegetable shortening

　　3/4 cup granulated sugar

　　1/4 cup plus 2 tablespoons firmly packed brown sugar

　　2 teaspoons pure vanilla extract

　　1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk

　　1/4 cup plus 1 teaspoon rice milk

　　2 tablespoons granulated sugar mixed with 2 teaspoons ground cinnamon

　　

Step 1

Preheat the oven to 375°F. Line two baking sheets with parchment paper.

　　

Step 2

Whisk together the flour mix, xanthan gum, baking soda, cream of tartar, and salt.

　　

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, mixing on medium speed until fluffy, about 2 minutes. Add the vanilla and egg replacer. Mix for 20 seconds.

　　

Step 4

Add the flour mixture in two batches, mixing on low speed, alternating with the rice milk, and scraping down the sides of the bowl as necessary.

　　

Step 5

Roll the dough into 24 heaping tablespoon–size balls (1 1/2 inches in diameter). Roll the balls in the cinnamon-sugar mixture until coated on all sides (they’ll look like Dunkin’ Donuts cinnamon Munchkins!).

　　

Step 6

Place on the baking sheets 3 inches apart. Bake for 10 minutes in the center of the oven. Let cool for 10 minutes on the baking sheets before transferring to a cooling rack.

　　Allergen-Free Baker's Handbook