Chocolate Chip Cookies

• 2 1/4 c Bette Hagman flour blend (2 parts white rice flour, 2/3 part potato starch, 1/3 part tapioca starch)
• 2 T flax seed powder (gotta throw in a little fiber where we can)
• 2 1/2 t xanthan gum
• 1 t baking soda
• 1/2 t salt
• 1 c CF margarine
• 1 c brown sugar
• 1/2 c granulated sugar
• 2 eggs
• 1 1/2 t vanilla
• 12 oz. CF chocolate chips

1. Mix the first 5 ingredients and set aside.
2. Blend margarine till soft with electric mixer, then add each of the remaining ingredients (except chocolate chips) mixing between each addition.
3. Use a wooden spoon to mix dry ingredients with wet ingredients, then chill for an hour in the fridge.
4. I usually drop onto a cookie sheet using a 1/2 teaspoon, so they come out bite-sized.
5. Then I place two chocolate chips on the top of each cookie.
6. Bake in a 350 oven for 7 minutes for soft cookies, and a minute or two longer for crunchy cookies.

Contributed by Anne Ferry.

Chocolate Chip Cookies I/Chocolate Chip Cookies II/Chocolate Chip Cookies III/Chocolate Kicks/Chocolate Chip Cookies IV