*I used Pamela’s gluten free flour blend. I haven’t tried other blends and can’t vouch for how well they would turn out. Pamela’s is my favorite mixture for anything that’s very reliant on the flavor of the flour (like gingerbread, shortbread, scones, etc.).
**If you don’t want to use a store bought blend, the homemade mixture I would use is: 1 3/4 cups white rice flour, 3/4 cup potato starch, 1/2 cup tapioca starch, and 2 Tablespoons psyllium husk.
***I used Earth Balance vegan butter and it’s my favorite for baking. I haven’t tried this recipe with other vegan butters and don’t know how well it would turn out. I would probably substitute the Earth Balance butter with coconut oil before another vegan butter.
****If you like your cookies sweeter, use 3/4 cup packed dark brown sugar.