GF chocolate chip cookies (we call them chippies)

CHOCOLATE CHIP COOKIES GLUTEN FREE STYLE

INGREDIENTS
1/2 C. margarine or butter ( i like to use butter @ room temp)
1/2 C. shortening ( i like butter flavor from crisco )
3/4 C packed brown sugar
3/4 C sugar
2 eggs or replacement equiv.
1 tsp. vanilla
2 tsp baking POWDER
2 C RICE flour
3/4 C TAPIOCA flour
1/2 C POTATO STARCH flour
1 tsp xanthan gum
1 tsp salt
1 12oz package of milk chocolate chips or you can use the enjoy life brand of chips for egg/dairy/gf version

* You can add caramel chips or even heath bar pieces etc. if you want to. It even works with M&M's.

DIRECTIONS
*You can make these in a bowl W/ hand mixer or with a standing mixer

Preheat to 375
1. Beat shortening and butter with mixer on med. speed for 30 seconds

2. Add the brown sugar, sugar eggs, vanilla, baking powder, and RICE flour. beat until creamy and combined. I add a little bit at a time. it seems to combine better that way.

3. Beat in the TAPIOCA flour, POTATO starch flour, XANTHAN gum, and salt.

4. With a spoon, stir in the chips or whatever you're adding

5. Drop the dough onto the ungreased cookie sheet. ( i do actually spray a little butter flavored Pam on mine or you can use parchment paper for no cleanup.)

6. Bake for 9 to 12 min until the edges are lightly brown . * i bake closer to 9 until the center looks almost done and then I take them out and let them sit on the sheet on top of the stove until cool. You're oven might be different then mine but if I wait until they're looking almost done they seem to be overdone.

IF YOU WANT TO FREEZE THEM!!!

Make them the same way except don't bake (obviously) and instead make a dough log and wrap with plastic wrap and them place in a freezer bag and label them. When you're ready to bake just take them out slice the log and bake. You might have to increase the baking time doing it this way. Otherwise, take the log out and let it thaw and then bake the next day.