3/4 cup Earthbalance, softened
1/2 cup organic sugar
1 1/2 teaspoons EnerG Egg replace mixed into 2 Tablespoons water (or 1 egg)
1/4 teaspoon sea salt
1/2 teaspoon xanthan gum
1 3/4 cups gluten free all purpose flour
Cream butter and sugar. Add egg replacer and mix. Stir in remaining ingredients. Place by spoonful on baking sheet and indent with thumb.
Bake at 375 degrees for 10-15 minutes or until bottoms are slightly browned.
Allow cookies to cool then top with jam. Store in refrigerator.
I leave the cookies in an airtight container and add jam as I eat them and eat them I do, that is why there is no picture.
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