Gluten Free & Allergy Friendly Espresso Cookies with Vanilla Icing
Combine all the dry ingredients in a bowl and whisk. Add the oil, egg and vanilla and mix to combine. The dough will be thick/stiff – you can squeeze it together with your hands to bring it all together.
Roll the dough out between two pieces of parchment paper to about ¼ inch thick. Cut circles or shapes from the dough. Bake at 350 degrees for about 6 to 8 minutes until just starting to brown on the edges.