Yield: 4 dozen
Reader Michelle used a flax gel egg successfully. Combine 1 tbsp flax meal and 3 tbsp water and let sit for 5 to 10 minutes to thicken before adding to the recipe in place of the egg. She said that the resulting cookies were "absolutely amazing." I believe that a chia gel egg would work (use ground chia seed in place of flaxmeal as noted above), but have not personally tried that or heard back yet from any readers who have.
The original recipe called for using an electric mixer. At the end, stirring the mixture will be similar to stirring bread due to its thickness and how it pulls away from the sides of the bowl. While I have a KitchenAid and occasionally use it, I really prefer mixing with a wooden spoon whenever possible. I think it helps maintain arm strength (I switch arms while stirring) and I just like the physical act of stirring and taking my time making a recipe. In addition, I think using a mixer makes cookies too uniform, like store-bought cookies.
These cookies will stay moist. In fact, you don't want to keep them in an airtight container like you do other gluten-free baked goods. If you do, they will get too moist and fall apart. I place mine in a tin, with waxed paper between the layers, and leave off the lid.
*I used my usual gluten-free all-purpose flour mix that I make ahead and then measure out per recipe. I mix the following in a huge bowl and then divide into canisters or airtight containers: 3 lbs Asian white rice flour (Asian white rice flour is very finely ground) and 2 lbs cornstarch (Argo is gluten free).
Adapted from the original (source unknown)