Chocolate Chip Cookies--redone

I have a friend who tries to eat Paleo but isn't fond of honey and doesn't like coconut oil!!! She loves Chocolate Chip Cookies and asked me to redo the already redone recipe! I did that for her and she loves them. So I thought I would share it today. I mean really who doesn't love cookie dough!

Chocolate Chip Cookies (redone) Aug 2017

½ C Sugar Mix (you can find this on my website)

1C turbinado sugar

½ C Unpacked brown sugar

½ C Spectrum organic all vegetable shortening

½ C Organic Valley Ghee

2 large eggs (room temperature)

2 ½ tsps. Vanilla

1 ½ tsps. Himalayan Pink Salt

1 ½ tsps. Baking soda

2 ¼ C flour as follows: ¾ c tapioca flour, 1 tsp. xanthan gum, ¼ c Amaranth Flour, 1/4 c white wheat flour, 1/2 c whole grain spelt flour, ½ c white spelt flour

6 oz Dark chocolate chips

6 oz Cacoa chips

1 cup chopped Pecans or Walnuts

Directions: place all flour products, xanthan gum, salt and baking soda in a bowl and stir well, set aside

In large mixing bowl add sugar, shortening and ghee cream together. Add eggs one at a time. Add vanilla.

Add the flour mix to the creamed mixture and cream together. DO NOT over mix.

Stir in chocolate chips and nuts.

Allow to sit in the refrigerator for at least one hour before baking.

Bake at 375* for 8-9 minutes.

NOTE: use room temp large eggs. It helps low gluten baked goods rise better. This is not a gluten free recipe but it is a low gluten one. Tapioca, xanthan gum, amaranth flour are all gluten free. Spelt flour is easier to digest due to it’s low gluten content (the molecular make up is different from Wheat flour) Over mixing can make the cookies tough. Organic Valley ghee has the richest taste and the spectrum shortening doesn’t have any soybean oil in it. I prefer a baking stone to bake the cookies. It makes them crisp on the outside but moist on the inside. If you use a baking stone be sure to put it in the oven while the oven preheats.