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1
Preheat the oven to 350F.
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2
Line two baking sheets with parchment paper.
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3
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening, granulated sugar, and light brown sugar, mixing on medium speed until light and fluffy, about 2 minutes.
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4
Add the vanilla and egg replacer and mix for about 20 seconds, scraping down the sides of the bowl as necessary.
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5
In a separate bowl, whisk together the flour mix, xanthan gum, baking soda, and salt.
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6
Add the flour mixture to the creamed batter in two batches, mixing on low speed, just until the batter comes together, about 20 seconds.
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7
Gently fold in the chocolate chips.
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8
Drop by heaping tablespoons onto the baking sheets, 8 per sheet (3 down each side, 2 in the middle).
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9
Roll into balls, spacing the cookies a couple of inches apart.
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10
Flatten the cookies slightly with the palm of your hand.
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11
Bake for 11 minutes in the center of the oven, or until lightly golden around the edges.
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12
Let cool for 10 minutes on the baking sheet before transferring to a cooling rack.
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13
Repeat with the remaining dough.
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14
Beware of hot days: they can turn your vegetable shortening into soup, resulting in a puddle of cookies.
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15
If your shortening is soft, put it in the fridge for an hour or so until it is solid again.
