Gluten-Free Mesquite Chocolate Chip Duck Egg Cookies
This recipes makes 5 or 6 dozen cookies depending on how big you make them. Store in refrigerator for one week or freeze for a couple months.
Earth Balance Butter
organic cane sugar
organic brown sugar
(room temperature and whisked well)
multi purpose flour blend
semi-sweet dark chocolate chips
Preheat oven to 365 to 375 degrees (depending on the “hotness” of your oven). Place rack in center of oven. Lightly grease cookie sheet.
In medium-sized bowl– add both flours, baking soda, and salt and whisk to mix. Set aside.
Beat shortening and both sugars on medium speed. Add vanilla and whisked eggs and beat until fluffy and well-mixed.
Add flour and mix on medium speed until well blended.
Add chocolate chips and nuts and hand-stir to blend.
Drop by spoonfuls (it could take anywhere from, 8 to 12 minutes depending on your oven, so watch carefully.) Cookies should be golden brown.