Gluten-Free, Dairy-Free Chocolate Chip Cookies (Vegan option)

Always on the search for better recipes,

I came across this cookbook.

This mom decided to take matters into her own hands
when she discovered her son had multiple food sensitivities.
I can relate.

We made up a batch and thoroughly enjoyed them.
We substituted olive oil for the shortening
and decreased the sugar.
You could even make theses vegan 
by adding a babyfood jar of pear sauce
to sit in for the egg.
Here's the original recipe. 
Why not make some great memories this Mother's Day
by whipping up a slew with your crew? 

Chocolate Chip Cookies
(Cooking for Isaiah)

1 C plus 3 T gf flour mix
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 C light olive oil
1/2 C sugar or sucanat
1 large egg
1 t vanilla
1 C Enjoy Life chocolate chips

Line 2 baking sheets with parchment paper.
In a small bowl, whisk together flour, baking powder, 
baking soda and salt.
In large bowl, using a fork or whisk, 
beat together olive oil and sugar until fluffy, 
about 2 minutes.  
Beat in egg and vanilla.
Preheat oven to 375 degrees.
Gradually add dry ingredients to wet
and stir in chocolate chips.
Using a 1 1/2 inch ice cream scoop or a rounded teaspoon,
drop the dough 2 inches apart onto parchment.
Bake 10-12 minutes, or until golden.
Let cool on pan for 4 minutes, then transfer to cooling rack.
Makes at least 2 dozen.
Enjoy!