Double Chocolate Chip Cookies

"More Chocolate is always better."  Hannah Bray

Heat oven to 350 degrees.

The dry goods, wisk together in bowl, set aside:

2 1/4 cup gluten free flour

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 tsp xanthan gum

1/3 cup cocoa

The egg replacer, wisk together in a small bowl and set aside:

3 tsp. Ener-G Egg Replacer

5 T. water

The moist goods, cream together in a large bowl until creamy:

1 cup Spectrum Shortening or Earth Balance Soy Free Buttery Spread, or a combination of the two

3/4 cup brown sugar

3/4 cup white sugar

2 tsp. vanilla extract

The 2nd chocolate:

1 10 oz bag Enjoy Life Chocolate Chips ready to add last.

Slowly add the egg replacer mixture to the creamy sugary "butter" mixture.  Gradually add the dry goods.  Stir in chocolate chips.  Drop by tablespoonful onto ungreased baking sheets.  Bake for 12-15 min.

Do not overbake.  Less time, softer cookies; more time, crunchier cookies.

Makes about 5 dozen small cookies (as seen in the photo above) when I used a 1 tablespoon small scooper.