Yield:14 - 18 cookies (depending on cookie cutter size)
¼ cup non-dairy butter of your choice (or coconut oil), at room temperature/softened
¼ cup maple syrup
1 tsp pure vanilla extract
1 tsp cinnamon
dash of salt
12 tbsp brown rice flour
8 tbsp tapioca starch
8 tbsp sweet rice flour
½ tsp guar gum
Optional: 2 tbsp amaranth balls (or some dried currents, mini chocolate chips, etc. to make the "eyes")
Preheat oven to 350F. Line a cookie sheet with parchment paper. Prepare a rolling area with two additional sheets of parchment paper for that, and have your cookie cutter(s) handy. Set aside.
Place the coconut oil or butter in a large mixing bowl and whip it with a mixer to soften it a bit. Add sweetener, vanilla extract, cinnamon, and salt and mix once again to combine. Add in flour and use a wooden spoon to mix. Then get in there with your hands and mix everything together by working the dough until you can shape it into a ball (note: as depending on the flour mix you use there may be a slight variance, know that the consistency of the dough should not be sticky but should press together when pinched -- be sure to knead it really well first for some time -- if it's a little too sticky, add a little more flour (try 1-2 tbsp); if it's a little dry add a little more sweetener (try 1 tbsp)). Shape the dough into a ball and then flatten into a disk.
Roll out one of the dough ball between two sheets of parchment paper to ¼" thickness. Use a cookie cutter to cut out the circles. Carefully transfer to a prepared cookie sheet, spacing them ½" apart (they won't spread as they bake). Gather up any dough scraps and repeat until all dough is used up.
If you're doing the cookie stamp version, carefully stamp the cookies when they are on the cookie sheet. If you're going with the bunny + eyes option, set the "eyes" (the amaranth balls or whatever you are using) and any other decoration onto the cookies now (note: the "eyes" need to be pressed in lightly into the cookie).
Bake in a pre-heated oven for approximately 11-13 minutes, until the edges just begin to become golden (time will vary depending on your cookie size). Remove from oven and place on a cooling rack. (Note: cookies will harden a little within minutes of cooling, so don't overbake). Allow the cookies to cool for 10 minutes and enjoy!