Author Angela Litzinger at test.angelaskitchen.com
Ingredients
3/4cuporganic palm oil shortening
1 1/4cupbrown sugar or sucanate
2eggsor 2 T ground golden flax mixed with 6 T HOT water
1tablespoongluten free vanilla extract or flavoring
2 1/4cups<a href="https://angelaskitchen.com/2007/03/19/gfcf-chicken-nuggets-two-ways/" target="_blank" data-mce-href="https://angelaskitchen.com/2007/03/19/gfcf-chicken-nuggets-two-ways/"> bean flour blend</a>3/4 cup corn or potato starch, 3/4 cup tapioca flour, 1/2 cup garbfava flour, and 1/4 cup sorghum flour
1 1/4teaspoonxanthan gum or guar gum
3/4teaspoonbaking soda
1/2teaspoongluten free baking powder
1/4teaspoonsalt
1cupgluten free dairy free chocolate chips
1cupchopped toasted walnutsoptional
Instructions
Preheat oven to 350 F.
Mix bean flour blend, xanthan or guar gum, baking soda, baking powder and salt in a bowl and whisk well.
Cream together palm oil and brown sugar in another bowl. Add eggs one at a time, blending well after each addition. Add vanilla; beat until smooth.
Add dry ingredients to mixing bowl; mix well. Stir in chocolate chips and nuts, if using.
Drop by rounded tablespoonfuls ungreased cookie sheet. Bake for 8-10 minutes. Allow to cool on pan for a couple of minutes before removing cookies from cookie sheet to a wire rack to cool.
***If you would like to make giant cookies like in the photo, put dough in a 1/4 cup measure. Level dough. Put on pan and slightly flatten. I put 4 on a baking sheet and bake for 15 min on convection.