Easy Vegan Shortbread Cookies (Gluten-Free!)

In a medium mixing bowl, cream together the vegan butter, coconut sugar, vanilla extract, almond butter, and water, until you get a smooth cream.
Next, add the white rice flour, tapioca starch, potato starch, almond flour, baking powder, and salt. Mix for about 3 minutes, or until it forms a dough. At first the mixture will look quite dry but will form a soft dough after mixing. Feel free to use your hands to mix.
Shape the dough into a log of about 1.5-inch (4cm) diameter and wrap tightly in plastic film. Slightly roll it on the counter to get a perfectly round log. Transfer to the refrigerator and refrigerate for 2 hours.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a sharp knife, cut slices of about 1/4-inch (5-6mm) thick. I usually cut the cookies directly on the prepare baking sheet so I don't have to transfer them. The dough will be very slightly crumbly, so if your slices crumble a bit just reshape, or make thicker slices.The cookies will not spread so there is no need to leave a lot of space between each.
Bake for about 8 minutes, or until golden brown. Remove from the oven and let cool completely before drizzling with melted chocolate.
For the drizzle, melt the chocolate chips over a double boiler. Once melted, drizzle the chocolate over the cookies, or glaze each one with a thin layer of chocolate. Let cool until the chocolate has set and enjoy!
These cookies will keep for up to 5 days in an airtight container at room temperature.