This recipe comes to us from Theresa Suart.
¼ cup white sugar
½ cup brown sugar
½ cup shortening, butter or margarine (gluten-free of course)
1 teaspoon of flavoring (our Co-op has a gluten-free vanilla but sometimes we use rum instead)
¾ cup white or brown rice flour
¼ cup soy flour
½ teaspoon baking soda
½ teaspoon salt
6 oz. package of chocolate chips (gluten-free, of course!)
Cream the shortening in a large mixing bowl until very soft. Add the sugars, salt and vanilla and mix well. Add the egg and mix well. Preheat oven to 350F. Mix in the dry ingredients. Stir in the chocolate chips. Drop by SMALL teaspoons on lightly greased cookie sheets and bake 8 - 10 minutes (watch carefully). Cool on pan briefly and carefully remove to a cooling rack. The cookies are very delicate at this stage, but once theyre cool, they taste like traditional chewy cookies. Resist the urge to make large cookies. John & I tried, only to have a big mess on our hands (and in our kitchen).
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