Gluten-free christmas cookie extravaganza

Chocolate chip

Allow time for chilling the dough a least an hour.  preheat oven to 350 degrees

• 3/4 c. solid coconut oil
• 1/2c. maple crystals (dehydrated maple syrup, available in most natural food stores)
• 1/2 c. maple syrup (real stuff, not Mrs. Buttersworth)
• 2 eggs
• 2 tsp vanilla
• 3  c. Pamela's Gluten-Free Pancake and Baking mix
• 3 c. chocolate chip 

1.  Measure Pamela's mix into a bowl.
2.  Beat coconut oil and sugar until light colored and fluffy.
3.  Add eggs to oil and sugar beating on medium, one at a time.
4.  Scrape sides and bottom of bowl, then add vanilla and beat for a few seconds.  
5.  Carefully dump Pamela's mix into the mixing bowl and mix slowly, just until combined.  Next, add the chocolate chips and mix lightly.
6.  Refrigerate dough for about an hour or two.  Arrange tablespoons of dough onto baking sheets a few inches apart.  Bake for about 7 minutes then rotate trays and bake for about 7 more minutes (I believe that cookie doneness is up to the baker/eater.  Some like them crispy, while some like them doughy.  My best advice is to check, but not tooo often, and trust you instincts and eye for how you like your cookies.)
7.  Allow cookies to cool for a few minutes, then transfer to a cooling rack.