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Steps
1
Heat oven to 375°F. In large bowl, beat sugars, butter and vanilla with electric mixer on low speed, or mix with spoon, until well blended. Beat in eggs until light and fluffy.
2
In medium bowl, stir rice flour, xanthan gum, baking powder, baking soda and salt until thoroughly blended. Stir flour mixture into butter mixture. Stir in chocolate chips.
3
On ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
4
Bake 7 to 9 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Store in tightly covered container.
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Be sure to store these cookies in a tightly covered container since gluten-free baked goods dry out more quickly than wheat flour-based baked goods.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Xanthan gum is a sugar-based ingredient that is used as a thickener and stabilizer in recipes and can be found online or in grocery stores.
