1 1/2 cups white rice flour
1/2 cup potato starch flour
1/4 cup tapioca flour
1 tsp baking soda (Clabber Girl Baking soda)
1 tsp salt
2 sticks GFCF margarine (1 cup)(Shedd's Willow Run Soybean Margarine)
3/4 cups white sugar
3/4 cups light brown sugar
1 tsp GFCF vanilla (Trader Joe Vanilla extract)
2 eggs
1 cup of GFCF chocolate chips (Tropical Source semi-sweet 100% dairy free chocolate chips)
2 tsp Xanthum gum
Preheat oven to 375 degrees.
In a bowl combine white rice flour, potato starch flour, tapioca flour, xanthum gum, baking soda and salt.
In a separate bowl mix melted butter, white sugar, brown sugar and vanilla. Add in one egg and mix. Add in the other egg and mix. Slowly mix in the flour mixture from the other bowl. Stir in the chocolate chips.
Place on 12 on a greased cooking sheet.
Bake for ~15 minutes on top oven rack.
Makes ~30 cookies.