Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Place walnuts on a baking sheet and bake for about 5 minutes. Set aside to cool. Once cool, chop into small pieces.
¼ Cup Walnuts
In a medium bowl, combine gluten free flour, spices, baking powder and salt. Set aside.
1 ¼ Cup Gluten Free 1-to-1 Flour Blend, 1 ½ teaspoon Baking Powder, 1 teaspoon Cinnamon, ¼ teaspoon Allspice, ¼ teaspoon Salt
In the bowl of an electric mixer, cream butter and sugar on medium speed until fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
½ Cup Vegan Butter, 1 Cup Sugar
Add the egg and vanilla to the creamed mixture and beat for 1 minute more.
1 Egg, ½ teaspoon Vanilla
Add the dry ingredients into the mixing bowl. Stir on low speed until just combined. Then add the walnuts and fold them into the batter until they are evenly distributed.
Make balls about 1 ½ inch in diameter. Place on cookie sheet about 3 inches apart. Flatten balls slightly. Sprinkle the tops with the cinnamon-sugar mixture.
2 Tablespoon Sugar, 1 teaspoon Cinnamon
Bake for 11-13 minutes. Remove from oven and cool on cookie sheet for 1 minute. Remove to cooling rack to cool completely.
Notes
STORAGE: Store leftover cookies in an airtight container at room temperature up to 3 days.