Gluten-free Chocolate Chip Cookies

I have always loved eating a fresh baked chocolate chip cookie shortly after it comes out of the oven. After experimenting with my favorite recipe I was eventually able to translate my favorite recipe into one that results in cookies close to those that contain wheat-based flour. Note: in the recipe below I included almond flour. If desired, substitute potato starch for the almond flour.

Make sure all brands used in the recipe are gluten free.

Ingredients
1 1/3 cups sorghum flour
3/4 cup potato starch
1/4 cup almond flour (may substitute potato starch for the almond flour)
2/3 cup tapioca flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder (rounded)
1 teaspoon xanthan gum
1/2 teaspoon salt
1 cup margarine
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoon vanilla
2 large eggs
12 ounces semi-sweet chocolate chips

Preheat the oven to 375 degrees.

Mix the flour, soda, xanthan gum and salt in a small bowl and set aside. In a large mixing bowl beat the shortening and sugars just until they are creamy. Add the egg and vanilla and beat until they are well mixed. Gradually beat in the flour. Stir in the chocolate chips and drop by rounded teaspoons on a cookie sheet lined with parchment paper. Bake for 10-11 minutes until golden brown. Remove from the oven and let the cookies cool in the pan for 2-3 minutes. Transfer the cookies to a wire rack to cool completely.

Yields 5-6 dozen