GFCFSFEF Chocolate Chip Cookies

Michael woke Steve up this morning to bake chocolate chip cookies. It is so nice to see him want to bake, even if his timing isn't the greatest. He loves gathering the ingredients, measuring and pouring. He's not quite so good at preparing the work area or cleaning up.

Now that the cookie recipe is pretty much finalized, I thought I'd share it. If you try the cookies, please let me know how they turn out for you?

GFCFSFEF Chocolate Chip Cookies

3/4 Cup Spectrum Shortening
1/4 Cup Refined Coconut Oil
1/2 Cup Granulated Sugar
1/2 Cup Dark Brown Sugar
2 tsp Vanilla Extract
Beat 1 Tbsp Egg Replacer w/ 1/4 cup Hot Water

Add together in large bowl and beat until light and fluffy

In separate bowl, sift together:
2 Cups Tom Sawyer Gluten Free Flour
1 tsp Baking Soda
1 tsp Salt
1/2 tsp Xanthum Gum

Gradually add flour mixture to main mix until well blended
Fold in 1 Bag (10-12 ounces each) Chocolate Chips (Lieber's or Enjoy Life) (For lower sugar version, use 5 oz, or half a bag)

Drop in rounded spoonfuls onto parchment paper
Gently Smoosh to 1/4 inch thickness (They don't spread, so you can place them closer together)

Bake at 350 for 13 minutes
Remove to cooling tray after a few minutes (if you move them too quickly they fall apart)

Dough can be refrigerated for several days, easier to work with when cold.

Makes about 3 dozen cookies.