In medium sized bowl combine flour, starches, xanthan, baking powder, and salt and whisk together. Set aside.

The consistency of the coconut oil in it's solid state may vary. Your coconut oil MUST be in a completely solid state. If it is not, you may have to chill it for 30 minutes first. To do this, measure 3/4 cup of coconut oil and put it in an air tight container in the refrigerator. 

In bowl of stand mixer with paddle attachment, combine coconut oil (not melted) and sugar and mix together until smooth. Scrape down bowl.

In small bowl add one tablespoon of Bob's Red Mill Egg Replacer with 2 tbsp of warm water and let sit to thicken for one minute. (Review the instructions on the back of the package as well)

Add the egg replacer, vanilla and 1/4 tsp flavor of choice (almond or orange) to the coconut oil and sugar.

Mix all the wet ingredients together with mixer until smooth. Scrape down bowl.

Slowly add the dry flour mixture to the wet mixture and continue to mix on low until the dough looks crumbly. This should only take a few minutes.

Remove the mixing bowl from mixer and continue to form your cookie dough by hand. As you mix, if your dough seems just right, stop there. If you need a little extra moisture, you might need to add 2 tablespoons of cold water, one tablespoon at a time until you reach a perfect dough consistency. Your dough should not be sticky.

Once dough is formed, divide it into 4 equal portions and wrap each one in plastic wrap.

Chill dough in refrigerator for 30 minutes.

Preheat your oven to 350 degrees and line 2 cookie sheets with parchment paper. (Do this before you remove your cookie dough from the refrigerator).

Remove the dough from the refrigerator.

Cut two additional pieces of parchment paper.

If necessary dust the bottom piece of parchment paper with a tiny bit of brown rice flour.

Place one of your dough portions in the middle of the 2 pieces of parchment paper and roll out your dough. This will prevent it from sticking to your rolling pin.

With desired cookie cutters, cut out your shapes 1/4 inch thick and place them at least 1 inch apart on cookie sheet.

When tray is full, place the cookie sheet in the freezer for 7 minutes before baking. This trick will also help your cookies hold their shape.

Bake 11-12 minutes.

Remove from oven and let cool on cookie sheet for 10-15 minutes.

Remove from cookie sheet and place on wire rack to cool completely.

Repeat until all cookies are made. The number of cookies this dough makes will vary depending on the size of your cookie cutters. My number is only an estimate.

Once the cookies are completely cooled, decorate them using my Gluten Free Royal Icing Recipe found here https://stayglutenfree.com/recipe/gluten-free-vegan-royal-icing/

If you choose not to decorate these cookies with icing and you would like to use sprinkles instead, you will need to sprinkle them before baking.

Let the icing dry completely.

Serve and enjoy!