<<Disclaimer: Verify this information before applying it to your situation.>>

1 cup white sugar

1/2 cup brown sugar, lightly packed
2 sticks Fleishman's margarine
2 eggs
2 teas. vanilla extract
1/2 teaspoon salt
1 teas. baking soda
1 rounded teas. xanthan gum or guar gum
1 small box Jello instant pudding mix
2 3/4 cups GF flour blend:
        (I used 1/2 cup tapioca starch, 1/2 cup corn starch, 2 Tbls garbanzo
fava flour blend plus enough white rice flour to equal 2 3/4 cups)
6 ounces (1/2 bag) semi sweet chocolate chip cookies

Thoroughly mix first 9 ingredients with electric mixer. Beat in flours.
Dough should be stiff & gooey.  Add additional rice flour as needed.
Stir in chocolate chips by hand.  Chill dough for at least one hour.

Heat oven to 375 degrees F.  Drop rounded teaspoons onto ungreased cookie
sheet.  Bake 10 to 12 minutes.  Makes about 3 1/2 dozen small cookies.

Notes:

(1) The bean flours taste & smell bitter before they are cooked, but the
bitterness cooks out.  Bob's Red Mill or Authenic Foods makes these flour
blends.  I think Authetic calls it "garfava flour."

(2) While cookies are baking, return remaining dough to the frigerator
until ready to bake.  Don't allow dough to get warm before baking.  I
make up three or four cookie sheets of cookies at a time & refrigerate
them until they are ready to bake.

(3) My hand held Sunbeam mixer does a better job of mixing cookie dough &
GF bread doughs than the gigantic Kitchen Aid mixer I bought & returned
to the store a couple weeks ago.  Plus my Sunbeam mixer is tons cheaper,
lots easier to clean & stores neatly in a kitchen drawer.

I almost forgot:  If your cookie sheets are old & black like mine are,
place aluminum foil under them before you bake cookies or they will burn
around the edges before they are cooked though.  Valerie in Tacoma, WA
Valerie Wells in Tacoma, Washington USA