1/2 cup Quinoa flour
1 cup Tapioca flour
1 tsp Xanthum Gum
1 tsp Baking powder (for Jaxon I sub this with all baking soda due to the Corn allergy)
1/2 tsp Baking soda
1/2 tsp Salt
2 tsp Cinnamon
1/2 cup Brown sugar
1/2 cup Palm Shortening (or Nucoa Margarine or Smart Balance light if you can have soy)
1 tsp Vanilla
2 tbs pure Maple syrup or Honey
4 tbs cold water
Heat oven to 325 degrees.
Mix all dry ingredients first then cut in palm shortening with a fork! Add remainder of the liquids and mix well. Form into a dough ball. Roll out dough as thin as you like, about 1/8 inch works best. Dust counter with GF all purpose flour or tapioca flour to roll out dough. We use star cookie cutters most of the time but round is easiest. Put cinnamon and sugar on top before putting in the oven. They don't grown in shape much so pack the pan full. Bake 11-14 minutes.

