Very basic cookie dough base...

Sugar Cookies

1 1/2 cups GF flour mixture
1 tsp baking powder
1 tsp egg replacer
1/4 tsp salt
2/3 cup sugar
1/3 cup dairy-free margarine
1/4 cup veg shortening
3 Tbsp agave nectar (or rice syrup, or just use 3/4 cup sugar total and up the rice milk to almost 1/3 cup )
1/4 cup rice milk
1 tsp vanilla extract
* 1/4 tsp cinnamon (optional)

Mix dry ingredients well in a large bowl. Cut in margarine and shortening until well blended. In a separate bowl mix together the vanilla, rice milk, and agave nectar and pour over dough mixture. Mix well. Either refrigerate and prepare like a refrigerator dough, or spoon out into very small dough balls onto an ungreased cookie sheet and press a little bit flat (but still fairly thick).

Bake at 350F for 8-12 mins (very soft - very crisp)



Chocolate Chip Cookie variation:

1 1/3 cups GF flour
1 tsp baking powder
1 1/2 tsp egg replacer
1/4 tsp salt
1/3 cup sugar
1/3 cup brown sugar
1/2 cup margarine
3 Tbsp agave nectar
1/4 - 1/3 cup rice milk
1 tsp vanilla extract
1 cup dairy-free/vegan chocolate chips

Bake at 400F for 9-11 mins.



Chocolate Chocolate Chip Cookie variation:

1 1/4 cups GF flour
1/4 cup corn flour
1 tsp baking powder
1 1/2 tsp egg replacer
2 Tbsp cocoa powder
1/4 tsp salt
1/2 cup sugar
1/3 cup brown sugar
1/2 cup margarine
2 Tbsp agave nectar
1/3 cup rice milk
1 tsp vanilla extract
1 cup dairy-free/vegan chocolate chips

Bake at 400F for 9-11 mins.