Gluten-free Chocolate chip cookies

2-1/4  cups		Gluten-Free Flour Blend (see below)
1  teaspoon		gluten-free baking powder
1  teaspoon		baking soda
1/2  teaspoon		sea salt
1/4  teaspoon		arrowroot starch
3/4  cup		Spectrum shortening
3/4  cup		firmly packed brown sugar
1/2  cup		sugar
2		Eggs
1  teaspoon		gluten-free vanilla
12  ounces		365 vegan chocolate chips

Tip: Click on the ingredient links to learn the nutritional information for all the Gluten-free Chocolate chip cookies ingredients. The serving size for any ingredient in Gluten-free Chocolate chip cookies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat oven to 375°F. Combine flour blend, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside.

Combine shortening, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.

Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.

Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 9 to 12 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes. Remove from cookie sheets.

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.