Ingredients
1 cup vegan butter-style sticks, softened3/4 cup packed brown sugar2 tablespoons agave nectar1 tablespoon molasses2 cups gluten-free all-purpose baking flour1 cup oat flour1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon salt
Preparation
In a large bowl, beat butter-style sticks, brown sugar, agave and molasses until creamy and smooth, 3-4 minutes. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes.
Preheat oven to 350°. Roll each portion between 2 sheets of parchment into an 10x8-in. rectangle. Using a knife or fluted pastry wheel, cut each rectangle into twenty 2-in. squares. Place 1 in. apart on parchment-lined baking sheets. If desired, prick holes with a fork. Refrigerate until firm, about 20 minutes.
Bake until edges are light brown, 10-12 minutes. If desired, re-prick holes with a fork. Cool completely on pans on wire racks. Store in an airtight container.
