Preheat oven to 325 degrees F (165 degrees C).
In a large bowl or food processor, mix
Gluten-Free All-Purpose Flour (2 cups)
Xanthan Gum (1 tsp)
Baking Soda (1/4 tsp)
Baking Powder (1/4 tsp)
Salt (1/8 tsp)
Ground Cinnamon (1 tsp)
Granulated Sugar (1/4 cup)
Brown Sugar (1/3 cup)
Optional: Add your favorite
Protein Powder (1/2 scoop)
for a protein boost.
Unsalted Butter (1/4 cup)
Honey (3 Tbsp)
Vanilla Extract (1/2 tsp)
Whole Milk (3 Tbsp)
into the dry mixture. Combine them until a dough forms.
Transfer dough to a floured surface and roll out dough with a floured rolling pin until it is a 1/4-inch thick rectangle. Using a rectangular cookie cutter or a knife cut dough into 2x4-inch pieces.
On a parchment-lined baking sheet, place the cookies 1-inch apart. Using a fork poke even holes across the cookies being careful not to pierce all the way through.
Top the cookies with sugar and bake for 15 minutes or until golden brown. Store in an airtight container for 5-7 days or in the freezer for 3 months.