These cookies are delicious and easy. Make a large batch and freeze/refrigerate half for later. I like to use Pamela's flour blend, but any blend will do.
24 oz Pamela's baking and pancake mix*
1/2 c butter
1/3 c olive oil
2 eggs
3/4 c raw sugar
1 1/2 c chocolate chips
1 tsp vanilla
Pre-heat oven to 350˚F. Place a layer of parchment paper to cover a cookie sheet. Mix together flour blend and chocolate chips. In a separate bowl, cream the butter and sugar together. Add olive oil, vanilla and 2 eggs. Mix well. With an electric mixer or by hand, blend wet and dry ingredients together. Form into 1" balls. Place on cookie sheet. Bake for 10-12 minutes until tops are lightly brown. Cool on a wire rack. Makes 45 cookies. Enjoy!
*If making your own flour blend, use rice, tapioca, and sorghum flours with 1/2 tsp salt and 1/2 tsp baking powder
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