Make your molds. Take a sheet of aluminum foil and mold it into a cone shape about 3-4 inches long and about 1-1/4 inches in diameter at the top of the cone. Make 4 of these cone-shaped molds.
In a small saucepan, melt Earth Balance over medium-low heat, then remove from heat. Whisk in sugar. Add vanilla and egg white; whisk for 1 minute. Add gf flour and xanthan gum and whisk until smooth. The batter will be fairly liquid.
Spoon 1-2 heaping tablespoons of batter onto prepared cookie sheet, making only 4 cookies at a time. Using the bottom of the spoon spread cookies in a circular motion until cookie is about 5 inches in diameter. Bake cookies for 10 minutes or until golden (they will still be very soft). Remove cookies from oven and let rest on cookie sheet for 1 minute before molding (if they are molded too soon they will crack).
Working quickly, roll each warm cookie around the aluminum cone-shaped molds. Set molded cookies on a rack to let cool, seam side down. When cool, carefully remove aluminum cones. Repeat this process with remaining batter.
The cookies can be made ahead of time. Let cool completely and seal them in a container with a tight fitting lid.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.