The Gluten-Free Homemaker

2 1/2 c. gluten free flour*

1 tsp. baking soda

1 tsp. salt

1 tsp. xanthan gum

1 c. butter, softened

3/4 c. brown sugar

3/4 c. granulated sugar

1 tsp. vanilla

2 eggs

2 c. (12 oz.) chocolate chips

1 c. chopped nuts (optional)

*Just about any flour mix will work well, if the mix already has xanthan gum in it, don't add any more. Here's what I used this time: 1/4 c. tapioca starch, 1/2 c. potato starch, 1 1/2 c. rice flour, 1/4 c. sweet rice flour.

Combine the flour, baking soda, salt and xanthan gum in a small bowl. In a mixing bowl beat the butter, sugars and vanilla. Add the eggs one at a time and beat well. Gradually mix in the flour mixture. Stir in the chocolate chips and nuts.

Drop by spoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 9 - 11 minutes. Cool on cookie sheet for 2 minutes before transferring to a wire rack.

Or: Spread into a jelly roll pan sprayed with cooking spray. Bake 20 -25 minutes. This is my favorite method because it is so much faster and the family loves them this way.

Enjoy!