From: 125 BEST GLUTEN FREE RECIPES
By Donna Washburn and Heather Butt
1 cup sorghum flour
2/3 cup whole bean flour
? cup tapioca starch
1 tsp baking soda
1 tsp xanthum gum
? tsp salt
1 cup shortening, softened
1 1/3 cups packed brown sugar
2 eggs
1 tsp vanilla extract
2 cups mini- chocolate chips
1 cup chopped walnuts
Combine dry ingredients in bowl or plastic bag. Mix well and set aside.
Cream together shortening and sugar with electric mixer. Add eggs and vanilla and beat til fluffy. Slowly beat in dry ingredients. Stir in chips and nuts. Drop by level tsp, 1 ? inches apart on lightly greased sheets. Let stand 30 minutes. Bake at 350 for 8 to 10 minutes or until set. Remove from sheets to cooling rack immediately.
Variations:
Substitute with white chocolate and macadamia nuts.
Replace half the sugar with white sugar for a crisper cookie.
To use as slice and bake cookies form the dough into 1 inch logs by 6 inch long and freeze. To bake thaw slightly and slice into ? inch slices and bake 10 to 12 minutes.