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1
Preheat the oven to 350F.
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2
Line two baking sheets with parchment paper.
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3
Whisk together the flour mix, cocoa powder, xanthan gum, baking soda, cream of tartar, and salt.
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4
In a separate bowl, whisk together the yogurt and cider vinegar.
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5
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 fuffy, about 2 minutes.
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6
Add the vanilla and egg replacer.
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7
Mix for about 30 seconds.
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8
Add half of the flour mixture to the creamed batter then mix on low speed.
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9
Add half of the yogurt, then add the remaining flour and yogurt, scraping down the sides of the bowl as necessary.
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10
Scoop out dough by heaping tablespoonfuls and place on the baking sheets, 12 per sheet Wet your hands with a little water and roll the dough into balls, moistening your hands again as necessary.
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11
Roll the balls in the sugar and cocoa mixture until coated on all sides.
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12
Place them back on the baking sheets.
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13
(For a flatter cookie, press gently on the shaped balls to flatten before baking.)
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14
Bake in the center of the oven for 10 to 12 minutes, or until just set.
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15
Let cool for 10 minutes on the baking sheet before transferring to a cooling rack.
