Gluten Free Thin & Crispy Chocolate Chip Cookies

• 6 tablespoons warm water
• 2 tablespoons ground flaxseed
• 1 cup organic white sugar
• 1/2 cup dark brown sugar
• 1/2 cup light brown sugar
• 1/2 cup allergy friendly shortening
• 1 teaspoon vanilla extract
• 3 cups gluten free all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 cup allergy friendly mini chocolate chips

1. Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
2. In a small mixing bowl, combine water and flaxseed. Whisk well and set aside for a minimum of 5 minutes. This will serve as your "egg" in the recipe.
3. In a large mixing bowl, beat sugars, shortening, flaxseed mixture, and vanilla until creamy. Gradually add flour, baking soda, and salt until well blended. Stir in chocolate chips. Chill dough for 1 hour.
4. Drop heaping tablespoon-size balls of dough, approximately 1 1/2 oz.-2 oz., evenly spaced apart on lined baking sheets, 6 cookies per sheet.
5. Bake 15 minutes or until cookies are crispy around the edges. Remove from oven and let cool on baking sheet 3-4 minutes. Transfer to a wire rack for remainder of cooling. Store cookies in an airtight container at room temperature or freeze.

water, ground flaxseed, white sugar, brown sugar, light brown sugar, vanilla, flour, baking soda, salt, chocolate chips

Taken from food52.com/recipes/27697-gluten-free-thin-crispy-chocolate-chip-cookies (may not work)