An easy cookie that is gluten-free, paleo and vegan. Plus, they taste amazing!
If you want to make this dough ahead of time and store it in your fridge for a slice-and-bake cookie, I'd recommend making a double batch of this recipe. That amount makes a thicker roll, so the slices you cut off will already be the size of a normal cookie. (One big roll like that makes about 24 cookies.) Prepare the dough as directed above, but instead of baking it right away you'll plop the dough in the middle of a large piece of parchment paper and use your hands to shape it into a log about 12-inches long. Roll it up in the parchment paper and twist the edges to seal them. (If you're going to store this in the freezer, you could place the roll in a freezer bag to prevent freezer burn.) Chill for at least 8 hours before slicing, but this dough can keep for a week in the fridge like that, or at least 6 months in the freezer. To bake, slice the dough into 1/4-inch slices, and arrange them an inch apart on a lined baking sheet. Bake at 350F for 14 minutes. You'll notice that the sliced cookies don't spread much at all, so be sure to shape them with your hands if you want a different result. (You can also still do cookie cutter shapes with this dough if you prefer, too!)