Chocolate Chip Cookies II

Ingredients:
1 ½ cups rice flour
¼ cup arrowroot
¼ cup sorghum flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup shortening
1/3 cup (67 grams) sugar
½ cup (90 grams) brown sugar
1 teaspoon vanilla
½ cup water
2 teaspoons vegetable oil
¾ cup dark chocolate chips

Directions:
Whisk together the dry ingredients in a large bowl. In a separate large mixing bowl, cream together the shortening and sugars; add the vanilla. Add about half of the dry ingredients and mix thoroughly. Add about half of the water; mix again. Add the oil; mix to incorporate. Add the remaining dry ingredients followed by the rest of the water; mix until combined. Using a large spoon or fork, stir in the chocolate chips. Chill the dough for 40 minutes. Drop by rounded teaspoonfuls onto parchment-lined baking sheets.
Bake at 375°F for 10 minutes. Once the cookies are out of the oven, wait 5 minutes before removing them to wire racks to cool. Yields 3 dozen cookies.