​Gluten-Free “Tollhouse-like” Cookies

¾ cup butter, softened (1 ½ sticks)
¼ cup of white sugar
1 1/4 cup of packed brown sugar
2 cups of chocolate chips
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
½ cup tapioca flour
2 cups brown rice four
1 teaspoon xanthan gum
(or you can replace the tapioca, rice flour and xanthan gum and use Jen's all-purpose flour recipe!)

• cream butter and sugar together
• gradually add egg and vanilla
• Sift together & mix well: the flours, baking soda, baking powder and the salt.
• Stir mixture into butter and sugar mixture, stir well.
• add chocolate chips (you can subtract ¼ cup of chocolate chips and add ½ cup cut pecans)
• Form balls 2 “ apart

350 degrees, prepare greased baking sheet. Bake for 8 minutes. If larger increase time around 4 minutes.