In a large bowl, whisk the dry ingredients together.
In a small bowl, add all wet ingredients and whisk to blend.
Pour wet ingredients into the dry ingredients and mix well.
Using a cookie scoop, put batter onto the cookie sheet.
Bake for 8-10 minutes until done.
Remove from oven onto a cooling rack.
Notes
I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
To make this recipe dairy-free, substitute the butter for vegan butter.
These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.