2 ¼cupsof any vegan gluten-free flour mix (or 2 3/4 cup of my GF flour mix and omit the pea protein).I use Bob’s Red Mill 1 to 1 baking flour or Trader Joe's all-purpose mix.
Add softened vegan margarine of choice with coconut oil and sugar to a large mixing bowl.
Cream the oils and sugar with a mixer until smooth.
Mix the Ener-G egg replacer powder with 4 tbsp of water and stir until well mixed and foamy.
Add egg replacer and mix well with a mixer.
Add 2 cups of gluten-free flour mix plus the pea protein (if using that method), cream of tartar, baking soda, and salt.
Blend with the mixer for about 1 minute.
Add the remaining gluten-free flour mix.
Mix until the dough gets firm and crumbly (see the picture within the blog post).
To prepare for baking:
In a shallow bowl, mix ¼ cup granulated sugar and 2 tsp. cinnamon.
With your hands, form dough into walnut-sized balls and roll them in the cinnamon and sugar mixture.
Set on an ungreased cookie sheet about 2 inches apart. (I use the AirBake cookie sheets to make sure the bottoms don’t burn).
Bake at 400°F (200°C) for about 10 minutes until they start to crack and turn slightly golden.
After baking:
Allow cooling for a few minutes on the cookies sheet before transferring to a flat surface so they don’t break.
Notes
If they don’t flatten naturally while baking, flatten them by pushing slightly with the bottom of a spatula and then allow them to cook for about 1 more minute.
Let them cool on the tray. They will firm up and be easier to move once you allow them to cool.
If you don't have pea protein, you can use garbanzo bean flour or a soy protein powder instead.
If using garbanzo bean flour, just make sure to cook the cookies thoroughly, any undercooked part of the cookie will taste terrible with uncooked garbanzo bean flour.