GF/CF "Chip Ahoy" Cookies

4 cups of gluten free flour
1 teaspoon baking soda
2 teaspoons salt
1 cup light brown sugar
1 cup granulated sugar
1 1/2 cups non-hydrogenated shortening (or Crisco if you don't have Spectrum)*
1 1/2 teaspoons vanilla
1 large egg white (can subsitute 1/2 teaspoon xanthan gum)
2 tablespoons warm water
12 ounces gf/cf semi-sweet chocolate chips

Directions:

Mix the flour, soda, and salt and set aside.

Mix together the shortening, sugars and vanilla, beating after each addition. Add the egg white and the water and beat well.

Add the flour mixture until thoroughly mixed and then add the chips.

Roll into two inch balls and flatten with fingers. Bake at 325 degrees for 12 to 15 minutes.

This recipe makes a lot of cookies, depending on the size. I usuall portion out the dough and roll into logs, wrap in plastic wrap and freeze. You can always take it out of the freezer and let it thaw, then just slice, place on the cookie sheet and bake.

*Crisco is made of soy and is hydrogenated. Spectrum is made from palm oil and is non-hydrogenated.