Chocolate Chip Cookies

We are in the midst of our second attempt to reintroduce eggs into the littlest ones diet. The first attempt was aborted because I goofed and added back in vanilla flavoring in his milk without thinking that a possible reaction could have been to that or to the eggs. So today I made chocolate chip cookies that are pretty much allergen free except for the egg. I adapted this recipe and have been messing with it for a while but I think today's tweaks came out the best so far and I'm pretty happy with them, happy enough to eat at least 6 cookies myself, so far..........

Chocolate Chip Cookies

Ingredients:

3/4 C granulated sugar
3/4 C packed brown sugar
1/2 C Palm shortening ( I used Spectrum brand)
1/2 C Coconut oil (needs to be in an almost solid state, so stick in the refrigerator if needed to get it to come together. You want it not too hard and not too soft, about the consistency of softened butter)
1 large egg
2 1/4 C Gluten free flour blend
1 tsp baking soda
1/2 tsp salt
1/2 C Agave Nectar (this amount is approximate, I just added until I got the level of moistness I wanted in the dough)
1/2 bag of Enjoy Life Chocolate Chips (or you can use raisins or other dried fruit or nuts)

Heat oven to 350*.
Beat sugars, egg, shortening, and coconut oil in a large bowl on medium until well combined. Stir in flour, baking soda, and salt, dough will be stiff. Add in agave nectar and chocolate chips, mix.
On foil lined baking sheets drop tablespoon full of dough and bake for about 7 minutes.

My first sheet I baked for 8 minutes and they came out a little over done, but the 7 minute time, in my oven, was perfect. A little crunchy on the edges and soft and chewy inside. I had made this recipe before with only palm shortening and no agave nectar and the dough was dry and crumbly and the cookies did not spread out when baked at all, they stayed hard little balls, with the addition of the coconut oil and the agave nectar they are sweet, soft, chewy, and oh so good!