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1
Preheat the oven to 375F and line 2 baking sheets with parchment paper.
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2
In a cup or small bowl, combine the water and flaxseed meal and allow to thicken for 3 to 5 minutes.
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3
In large bowl, whisk together the flour, baking powder, salt, and xanthan gum.
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4
In the bowl of a stand mixer, cream together the shortening, sugars, and sunflower seed butter.
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5
Scrape down the sides of the bowl, then beat in the flaxseed mixture and the vanilla.
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6
Scrape down the sides of the bowl again.
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7
Stir in the dry ingredients until thoroughly combined.
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8
Using a small ice cream scoop, drop the dough 2 inches apart onto the prepared sheets.
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9
Press the cookies down with the tines of a fork (dipped in sugar) in the criss-cross pattern characteristic of peanut butter cookies.
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10
Bake the cookies for 10 to 12 minutes or until the edges are golden and the tops no longer look wet.
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11
Transfer the baking sheets from the oven to cooling racks and cool for 10 minutes, then transfer the cookies directly onto the racks to cool completely.
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12
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
