<<Disclaimer: Verify this information before applying it to your situation.>> Ok - I think that I've perfected my chocolate chip cookie recipe and thought that I would share it with everyone. My gluten-consuming friends agree that these are delicious, and consume the cookies as fast as I can make them. My friend's 5-year old daughter eats both dough and cookies with great pleasure and has never said anything about how the cookies taste weird at my house - another good sign! 3/4 cup butter/margarine (I use I Can't Believe It's Not Butter or lightly salted butter) 3/4 c brown sugar 3/4 c white sugar 2 tsp gf vanilla (or so - I just kinda dump it in there...) - the powder doesn't work so well 2 eggs (I use pasteurized eggs, so we can eat the dough) 1 c sweet rice flour (my rice and tapioca flours are from an Oriental market) 1 c rice flour 1/4 c tapioca flour 1 tsp baking soda 1 tsp xanthan gum (can decrease this a bit if the dough seems too stiff) 1 c chocolate chips Cream butter and sugars. Add vanilla and eggs and mix well. Add dry ingredients and mix well. Add chocolate chips. Bake for about 10 min at 350F, or until the edges are just starting to turn golden brown. Do NOT overbake. Let sit for a few minutes on the cookie sheet so they can set. These cookies don't warm up well in the microwave - they get a bit crumbly. Also, I tend to bake a pan at a time and keep the rest of the dough in the fridge, as these cookies dry out faster than the traditional kind. Chris Silker Plymouth MN USA [log in to unmask]