My Favorite GF/Vegan Chocolate Chip Cookies~Bars

I took photos of these delectable bars quite awhile ago, but enjoying them in their cookie form this morning has prompted me to actually write up the post :) This recipe is both gluten free and vegan as usual, but trust me, you wouldn't know it :)  
The original recipe came from http://glutenfreegoddess.blogspot.com/ and I have slightly adapted it here.  

Chocolate Chip Cookies~Bars

Ingredients:

1 cup buckwheat flour

1 cup rice or sorghum flour (I strongly recommend sorghum)

1/2 cup tapioca starch

1 1/2 tsp xanthan gum

1 1/2 tsp baking soda

1 1/4 tsp sea salt

1 cup Spectrum Organic Shortening

1 1/2 cups light brown sugar, packed

1 Tbs vanilla

1 Tbs honey or agave nectar

1 Tbs Ener-G Egg Replacer whisked with 1/4 cup warm water or 2 eggs

2-5 Tbs vanilla rice or hemp milk, as needed

1- 1 1/2 cups allergen-free semi-sweet chocolate chips (Enjoy Life brand found at health food stores, or parve choc chips from Roth's)

Whisk together the flours, tapioca starch, xanthan gum, baking soda and sea salt in a big mixing bowl.

In a separate bowl, beat the Spectrum shortening, brown sugar and vanilla extract until combined. Add in the frothy egg replacer (or beaten eggs) and beat to combine.

Add in the dry ingredients a little bit at a time and beat to combine, until a dough forms, adding a tablespoon of vanilla milk at a time to achieve a sturdy, smooth dough. Add in the chocolate chips by hand. 

For Cookies:

Cover the bowl with plastic wrap and chill the dough for an hour.

Preheat the oven to 350 degrees F. Line your baking sheet with parchment paper. 

Using an ice cream scoop or spoon, scoop dough and form them into twenty or so balls; place them on the lined cookie sheet, about two inches apart. Press down on the dough balls ever so slightly, but keep a slightly mounded shape- not too flat.

Bake in the center of a pre-heated oven for 10 to 15 minutes (I like to leave them fairly doughy :), until the cookies are firm to the touch. Cool on a wire rack. Makes 20 large cookies. The larger size bakes up better than smaller- crispy good on the outside and tender-chewy in the middle.

For Bars:

Line a 13x9 baking dish with foil, grease it. Spread prepared dough evenly into dish. Bake at 350 degrees for 12-20 minutes (check it often towards the end- a lot of factors seem to influence baking time with these).