Chocolate Chip Cookies: GF, Eggfree, Dairyfree

Jenny’s Best gluten-free, egg-free Chocolate Chip Cookies
(Could be dairy-free too)
**These taste so good everyone will enjoy them!  They do taste best baked.
1 cup white sugar
1 cup packed brown sugar
1 stick butter, softened (Butter Flavored Crisco for lactose free, organic shortening for dairy free)
1/4 cup canola oil
1/4 cup shortening (like Spectrum)
2 tsp vanilla
1/4 cup flax meal
1 tsp psyllium husk
1/2 cup water
1 1/2 tsp baking soda
1 1/4 tsp salt
1 tsp guar gum
1 tsp xanthan gum
1 cup sorghum flour
1 cup millet flour
1 1/2 cup rice mix flour
1 cup chocolate chips
Beat together sugars, fats, and vanilla.  Combine flax meal, psyllium, and water in separate bowl and let sit until thick.  Add to main bowl.  Add all dry ingredients and mix.  Scoop small balls (about 1 tbsp) and bake at 350F for 10 minutes.
Rice Mix Flour: 4 parts brown rice flour,  3 parts sorghum flour, 1 part potato starch,  1 part tapioca starch