Preheat oven to 375 degrees
3/4 c. millet flour
1/2 c. rice flour
3/4 c. potato starch
1/2 c. tapioca starch
1 tsp. baking soda
1 tsp. salt
1 tsp. xanthan gum
1 c. butter or margarine, softened (or 1/2 c. margarine, 1/2 c. shortening)
2/3 c. brown sugar
2/3 c. granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 - 2 c. chocolate chips
Combine the dry ingredients in a small mixing bowl. I combine them with a whisk.
In the bowl of your mixer, beat together the butter and sugars.
Add the eggs and vanilla and beat well.
Gradually add the flour mix and mix until incorporated.
Remove the bowl from the mixer and stir in the chocolate chips. I think I only used 1 1/2 c. in this recipe, but use more if you like. I find that sometimes they are too much chocolate and not enough cookie when I use 2 cups.
Drop the dough by spoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 8 – 10 minutes.
Remove to a wire rack to cool.
Recipe from www.glutenfreehomemaker.com
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