Egg-free Peanut or Sunflower Butter Cookies

[Gloria]

1½ c. Dee's GF flour blend
½ tsp. xanthan gum
½ tsp. baking soda
¼ tsp. salt
¼ c. shortening
½ c. smooth peanut butter or sunflower butter
1 c. packed brown sugar
½ tsp. vanilla

Combine 2 Tbsp. ground flaxseed with 1/3 c. warm water (or combine 1 Tbsp. Ener-G egg replacer with 1/4 c. warm water). Let stand for 5 minutes.

In a small bowl, combine GF flour blend, xanthan gum, baking soda and salt. Mix well and set aside.

In a large bowl, using an electric mixer, cream shortening, peanut (or sunflower) butter and brown sugar. Add vanilla and flax seed (or egg replacer) mixture; beat until well blended. Slowly beat in dry ingredients until just combined.

Roll into 1-inch balls. Place 2 inches apart on lightly greased baking sheet. Flatten slightly with a fork.
Bake in preheated 350° oven for 10-12 minutes, or until set. Cool on a rack. Makes 2-3 dozen cookies. Will keep for a few days without refrigeration; refrigerate or freeze after that.