Gluten Free Chocolate Chip Cookies

Almond-Coconut Flour Blend

8 ounces, weight Almond Meal

4 ounces, weight Coconut Flour

5 ounces, weight Arrowroot Starch

Throughly combine all ingredients and store in a cool dry place.

Gluten Free Chocolate Chip Cookies

1/2 cup butter flavored Crisco (no substitutes)

1/2 cup granulated sugar

3/4 cup brown sugar

1 egg

1 1/2 teaspoons vanilla extract

1 1/4 cups Almond-Coconut Flour Blend

1/2 teaspoon salt

1/4 teaspoon xanthan gum

1 1/4 teaspoons baking powder

1/2 cup GF chocolate chips

Preheat oven to 350 degrees F. Prepare a sheet pan by lining with parchment paper. In the bowl of an electric mixer, cream Crisco with sugars until light and fluffy. Add egg and vanilla. In a separate bowl, mix together flour blend with salt, xanthan gum, and baking powder. Add flour mixture gradually to the Crisco and sugar mixture, blending well after each addition. Last, mix in chocolate chips. Drop dough from a cookie scoop 2 inches apart on prepared pan. Bake for 7 - 9 minutes or just until edges are light brown. DO NOT overbake cookies! Allow cookies to cool on a wire rack for 5 - 10 minutes. Makes 2 dozen cookies.