3/4 cup gluten-free 1:1 flour
1/4 cup quinoa flour
1/4 cup maple sugar or regular sugar
1/2 tsp baking powder
1/4 tsp salt
Combine dry ingredients and set aside.
3 tbs vegan butter or coconut oil
1 tbsp apple cider vinegar
1 tsp vanilla extract (or maple extract if you're using regular sugar)
2 tbsp cold water
Preheat oven to 350F
Cut vegan butter into dry ingredients with a pastry cutter or fork until the mixture is crumbly and looks like breadcrumbs.
Add the rest of the wet ingredients and work together with your hands until the dough comes together. If it is dry, add more water a teaspoon at a time until you have a dough that forms a ball.
Roll dough between two sheets of parchment paper and cut into shapes. I like to use smaller cutters so they're Little-friendly.
Bake on a cookie sheet until the edges turn a little golden, about 9 minutes.