-
1
Preheat the oven to 350F.
-
2
Line two baking sheets with parchment paper.
-
3
Whisk together the flour mix, xanthan gum, baking soda, cream of tartar, and salt.
-
4
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, mixing on medium speed until fluffy, about 2 minutes, and scraping down the sides of the bowl as necessary.
-
5
Add the vanilla and egg replacer.
-
6
Mix for 20 seconds.
-
7
Add the flour mixture to the creamed batter in three batches, alternating with the rice milk, mixing on low speed and scraping down the sides of the bowl as necessary.
-
8
Scoop out the dough by 2 teaspoonfuls and place on the baking sheets, 12 per sheet.
-
9
Wet your hands with a little water and roll the dough into balls.
-
10
Bake in the center of the oven for 5 minutes.
-
11
Put the chocolate chips in a microwave-safe bowl and melt.
-
12
This will take about 1 minute; check the chips halfway through and stir.
-
13
Once the chips are melted, set them aside.
-
14
Remove the cookies from the oven.
-
15
Wet your thumb with cool water and, working quickly, make thumbprint marks in the center of each cookie.
-
16
Fill the thumbprints with 1/2 teaspoon of melted chocolate.
-
17
Return the cookies to the oven and bake an additional 5 to 6 minutes, or until set.
-
18
Let the cookies cool for 5 minutes on the baking sheets before transferring to a cooling rack.
-
19
Jammy Thumbprint Cookies: Fill thumbprints with 1/2 teaspoon jam instead of chocolate.
-
20
Raspberry, strawberry, and apricot all work very well for this.
