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Chocolate Chip Cookies (Gluten Free)

Reviewed: Aug. 16, 2010
This came out better than my wheat/egg cookies ever did. I live at high altitude (over 7,000 ft), and finally made a soft, chewy cookie, thanks to this recipe! My only substitution was vegetable shortening instead of butter. I used Bob's Red Mill General Purpose Baking Flour, with about a teaspoon of xantham gum, for my baking mix. I had no problems with runny dough using this version. Thanks for bringing home-baked cookies back to my kitchen!
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