Here I've adapted an old, favorite recipe for peanut butter cookies. We don't use peanut butter anymore because of Anna's peanut sensitivity, so I use either cashew butter or Sun Butter (made from sunflower seeds). Both of these nut butters yield great results - I'm sure almond butter would work well too. Happily, I can hardly tell the difference between these peanut free, GFCF cookies and the old recipe!

1/2 cup palm shortening or other casein free butter replacement
1/2 cup cashew butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 tsp. vanilla extract
1 1/4 cups GF Flour Blend (I like using Sorghum Flour Blend)
1/2 tsp. xanthan gum
3/4 tsp. baking soda
1/4 tsp. salt

Beat palm shortening and cashew butter together until fluffy. Add the egg and the vanilla, beat well. Sift the dry ingredients together and add, beating until well blended. Shape dough into 1" balls (roll in sugar, if desired). Place 2" apart on a greased cookie sheet. Crisscross cookies with the tines of a fork. Bake at 375 degrees for 10 minutes, until bottoms of cookies are lightly browned. Cool one minute on the baking sheet before removing to a wire rack to cool completely.