Ingredients

• 2 1/2 cups Unbleached White All-Purpose Flour
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1 cup Unsalted Butter room temperature
• 1 1/4 cups Sugar
• 1 Tbsp Gluten Free Egg Replacer
• 2 Tbsp Water
• 1 tsp Vanilla Extract
• 2 Tbsp Milk

Instructions

1. Grease baking sheets or line with parchment paper; set aside. Preheat oven to 375°F.
2. In a medium bowl, combine flour, baking soda, and baking powder and set aside. In a small bowl, combine egg replacer, water and vanilla extract and set aside.
3. Cream together butter and sugar in a mixing bowl until evenly combined. Add egg replacer mixture and mix well, then add dry ingredients and mix thoroughly. Adjust consistency with milk to make a soft dough.
4. Scoop cookies, about 2 tablespoons each, onto prepared cookie sheets leaving about 1 inch between each. Bake until centers are set and edges are crisp, about 12 minutes. Let cool before serving.