I started with recipes on their site and the first one up was for sugar cookies:
1/4 cup Butter
2 Tb Honey
1/2 cup Sugar
1-1/2 tsp Vanilla
1-3/4 cups Gluten Free All Purpose Baking Flour
3/4 tsp Xanthan Gum
1/2 tsp Sea Salt
1 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Grated Lemon Peel
1 Tb Water, if using electric mixer
1 large egg white
In food processor, blend butter (room temperature, not melted), honey, sugar and vanilla until smooth. Add flour, xanthan gum, salt, baking powder, baking soda, egg white and lemon peel, blending until mixture forms large ball. If using electric mixer, blend ingredients, then add water if needed, 1 tablespoon at a time. Shape into flat disk, cover tightly and refrigerate for 1 hour.
Spray a large cookie sheet with nonstick vegetable spray. Preheat oven to 325F. Shape dough into 24 one-inch balls and roll in cinnamon-sugar. Place 2" apart on cookie sheet.
Bake 10-12 minutes or until edges are set. Switch position of pan(s) halfway through baking for even heat distribution. Remove from oven; cool two minutes before transferring to rack to cool. Store in airtight container. Makes 24 cookies.
Serving Size: 1 Cookie
Calories 70, Calories from Fat 20, Total Fat 2g, Saturated Fat 1g, Cholesterol 5mg, Sodium 60mg, Total Carbohydrates 12g, Dietary Fiber less than 1g, Sugars 6g, Protein 1g.
I didn't add the grated lemon peel and used some egg white in a carton. The cookies required being patted down as they didn't flatten while baking. I discovered this on the first batch and I flattened them while baking. The rest I flattened to about 1/4 inch thick and that worked fine.
I may play about with the flours a bit, cutting out part of the AP flour and adding some tapioca flour to see if that will help them flatten a bit while baking.