Preheat oven to 350 degrees and line two cookie sheets with parchment paper.

In medium size bowl combine flour, starches, xanthan gum, pumpkin pie spice, cinnamon, baking soda and whisk together.

In separate bowl combine coconut oil (do not melt), sugar and use stand mixer to mix together until smooth.

In another separate small bowl combine 1 tablespoon of Bob's Red Mill egg replacer with 2 tablespoons of warm water. Let sit to thicken for one minute.

Add the "egg", and vanilla to the bowl of coconut oil and sugar and mix together until smooth.

Slowly add the dry ingredients to the wet ingredients. Do this in 3 small batches.

Once the dough begins to form (at this point it will look dry and crumbly) Slowly add the 1/4 cup of cold water and do the remainder of the mixing by hand.

Once the dough is formed, divide it into 4 equal batches.

Keep one batch to work with and refrigerate the remaining 3. You will not want to keep these in the refrigerator long, the idea is just to chill the dough while you as you are working with each batch.

Roll the cookie dough between 2 pieces of parchment paper and then cut cookies into desired shape with your cookie cutters.

Place the cookies on a cookie sheet and chill in freezer for 7 minutes.

Grab another batch of dough and repeat.

Once the 7 minutes are up, remove from freezer and bake cookies for 13 minutes.

Let the cookies cool 10 minutes on cookie sheet and then transfer to a wire rack.

Make my gluten free vegan royal icing to decorate these cookies.

Serve and Enjoy!