Cookie Comets

In a medium bowl, sift together the flour, cornstarch, xanthan gum, salt and baking soda. Set aside.

Whisk coconut oil, palm oil shortening, sugar, and brown sugar together in a large mixing bowl. Once combined whisk vigorously for 3 minutes to cream the coconut oil, shortening, and sugar.

Add the whole egg and egg yolk substitutes, coconut milk and vanilla extract to the creamed sugar and oil. Mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.

Form the dough into 1½ inch balls and place on parchment lined baking sheets. Cover with plastic wrap to prevent moisture loss. Chill the dough in the refrigerator until firm, at least 2 hours and up to 8 hours.

Preheat the oven to 375° F.

Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. After cooking, store cookies in an airtight container.