Add the dry ingredients to a bowl and whisk to blend.
In a standing mixer, add the wet ingredients. Mix on low speed and gradually increase the speed to medium. Whip for 15 seconds.
Turn the mixer off and add a little of the dry ingredients. Mix on low, turn it off and add more until you add in all of the dry ingredients.
Use your hands to roll the cookie dough into small balls. Drop each onto a parchment paper-lined cookie sheet.
Press each cookie down slightly.
Bake 10 minutes until the cookies are golden.
Video
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.