Preheat oven to 350° F.

Using a stand mixer with the cookie paddle attachment, combine gf flour blend, xanthan gum, baking powder, and sugar.

Add olive oil, egg, 2 Tb of water, and vanilla (if you are using it). Mix on low speed. It may be super crumbly at this point and if it is, add 1-2 Tb water. Mix until the dough comes together, it will be stiff.

Scoop the dough onto a large sheet of parchment paper and form into a ball. Cover with another piece of parchment paper and roll out. It should be around 1/4" thick.

Cut into shapes or rounds and place onto a cookie sheet covered with parchment paper.

Bake for 8-10 min or until the edges/bottoms have lightly browned. Remove from oven and let rest for 1-2 min. Transfer to a wire rack and cool completely before eating.

Eat plain or with low histamine dairy free frosting (link below).
They taste best the day of or out of the freezer.

These cookies freeze well after they are fully baked. Layer them in a container with parchment paper between the cookies and pull out a few for a quick dessert later on. Thaw on the counter for a half an hour or in the microwave for 10-15 seconds.