1 cup Crisco Butter Flavor shortening

1/2 cups granulated sugar
1/2 cup firmly-packed brown sugar
2 teaspoons pure vanilla extract
2 eggs
2 cups brown or white rice flour
1/2 cup sweet rice flour*
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon zanthan gum**
1 teaspoon salt
1 (12-ounce) package chocolate chips
* A variety of white rice flour called “sweet” rice flour can be used only as a thickener. Found in Asian grocery stores.
** Zanthan gum (or Xanthan Gum) is an emulsifier, lubricant, suspending agent and thickener. Commonly used in gluten free food to improve the texture and consistancy and is often found in sauces and salad dressings.

Preparation:
Preheat oven to 375 degrees F.

In a large bowl, cream shortening, white sugar, brown sugar, and vanilla extract; add eggs and beat well.

In another large bowl, combine white or brown rice flour, sweet rice flour, baking soda, baking powder, zanthan gum, and salt together; blend with batter. Add chocolate chips.
Using a small ice cream scoop, drop dough onto non-stick cookie sheets about one-inch apart. Bake for 8 to 12 minutes or until light brown. Remove from oven and cool on wire racks.
Yields 3 1/2 dozen cookies.