Ingredients:

228 grams all purpose gluten free flour blend (I use Bob’s Redmill, which already has xanthan gum)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup (200 grams) granulated sugar
108 grams coconut lard, melted but not warm
1 egg (about 50 grams)
1 teaspoon vanilla extract
Rind from one large lemon (optional)
Cranberries (optional)
Seedless raspberry jam (optional)

Directions:

Combine dry ingredients in a large bowl using a whisk or fork (flour, salt, baking soda, baking powder, sugar). You can also add the lemon rind and dried cranberries to the mixture at this stage.
Add wet ingredients (egg, vanilla extract, coconut lard), and mix well. The dough will start off a bit loose, but will come together as you mix the ingredients into a ball. If the ingredients are not mixing and you are staying in the clumpy stage, it can help to finish mixing by hand kneading the dough as it warms up the lard.
Make approximately 1 tablespoon balls, and lay them out on parchment paper on a baking sheet. If you’re planning on adding raspberry jam on top, make an indentation on top of the ball with your thumb to create a well for the jam. Freeze the balls overnight ideally.
When ready to bake, preheat oven to 350 F, placing each cookie about 3-4” away from each other as they will spread a little. Bake for 16-18 minutes. If you want chewier cookies, bake closer to 16 minutes, for crispier cookies bake 18-20 minutes. When done, allow to cool on the baking pan for 15-20 minutes and then transfer to a cooling rack. The dough also freezes well if you decide to keep a portion in reserve :)