1/4 cup butter or margarine (softened, not melted)
3/4 cup brown sugar
1/3 cup granulated sugar
2 teaspoons vanilla extract
1 extra large egg
1 cup Carol’s Flour Blend
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/4 teaspoon salt
1 1/2 cups gluten-free/dairy-free chocolate chips
Rice Flour Blend:
3 cups brown rice flour
1 1/4 cups potato starch or corn starch
3/4 cup tapioca flour
Directions: Preheat oven to 350°F. In large mixing bowl, use electric mixer to beat butter (or margarine), sugars and vanilla extract together until smooth. Beat in egg. In separate bowl, whisk together flours, soda, xanthan gum, and salt. Beat into egg mixture on low speed until incorporated. Dough will be somewhat stiff.Stir in chocolate chips. Drop by tablespoons (or use a small spring-action ice cream scoop for evenly sized cookies) onto nonstick cookie sheet lined with parchment paper or nonstick liners -- or sprayed with cooking spray. Bake for 10-12 minutes or until cookies are lightly puffed and slightly browned. Cool on rack. Store in airtight container. Makes 24.
