These are the family/crowd pleaser you were looking for!
And yes, they are gluten-free!
Ingredients:
1 cup packed brown sugar
1/3 cup + 2 tbsp sugar
1/2 tsp salt
1/2 cup dairy-free margarine*
1/2 cup butter
1 tbsp vanilla
2 eggs
About 1 bag multicolor chocolate chips, you can use less (if you want to eat them while making the cookies!)
1 3/4 cups sweet white rice flour (we used Bob's Red Mill)
3/4 cup tapioca flour
1/3 cup + 1 tsp corn starch
1 tsp xanthan gum
1 1/2 tsp baking soda
Directions:
Preheat your oven to 350 degrees.
Combine your sugars, butter, margarine, salt, and vanilla. Beat well.
Next add your eggs and again, beat well.
Add the chips, reserving about 1/4 cup to stud the tops of the cookies before you bake them (this makes for very pretty, "professional" cookies!)
In a separate bowl, whisk all the dry ingredients together.
Add your dry ingredients in two parts to the creamed, wet mixture.
Blend just until everything is incorporated, but don't beat it!
Drop by spoon full on an *ungreased baking sheet (I like to use an air bake pan, but use your favorite.)
Bake for approximately 9-10 minutes.
Transfer to a cooling rack and eat before your family finds them!
Enjoy!
*I have also made these cookies with only butter, omitting the margarine. When I've made them all butter I actually found they work best if you lightly grease the pans before baking.
