In large bowl whisk together flour, salt, baking powder, baking soda, arrowroot and xanthan gum. Set aside

In bowl of stand mixer add butter and sugar and cream together for about 2 minutes or until butter has softened.

In small bowl make your egg replacer with 1 tbsp of egg replacer mixture and 2 tbsps of warm water. Let sit for one minute to thicken.

Add egg replacer and vanilla to the butter and sugar and mix for about 2 minutes.

Slowly add the dry mix to the wet ingredients and mix until a crumble forms.

Continue forming the dough by hand.

If your dough is sticky, dust your fingertips with some flour and shape the dough into a ball.

On a piece of parchment paper begin to shape the dough from the center toward the edges (like pizza dough). Push out with your right hand and smooth the edges with your left hand.

When a flat 12" circle is formed place the dough and parchment paper on a pizza pan, cover it with another piece of parchment paper and refrigerate for 30 minutes.

Preheat oven to 350 degrees

Once 30 minutes has passed and oven is ready bake the cookie cake for 18-20 minutes.

Let cool completely. Add icing, serve and enjoy!