Chocolate Chip Cookies

This is a modified version of a recipe my mom has made since I was a kid. I believe she first received it from my Aunt Marilyn.

2 c. organic unbleached flour*
1 tsp. aluminum-free baking soda
1 tsp. salt
2/3 c. shortening (I prefer Spectrum Organic)
1 c. organic evaporated cane sugar
1/2 c. organic sucanat
2 flax meal "eggs"
2 tsp. FT/organic vanilla
1 pkg. Vegan chocolate chips (I prefer Enjoy Life Brand)
1/2 c. organic nuts, chopped (optional)

Cream shortening, "eggs" and sugar together until light and fluffy.
Add flour and dry ingredients to sugar mixture in two parts. Mix well.
Add chocolate chips, optional nuts and vanilla. Mix well.
Drop by tablespoonfuls onto ungreased baking sheet.
Bake at 375 degrees for 10-12 minutes.
Allow to cool on baking sheet for 2-5 minutes, then transfer to wire rack and cool completely.

For crisper cookies, bake longer.

Notes:
*To make these for gluten-sensitive people, substitute spelt flour for the unbleached all-purpose flour