1 3/4 cups sorghum flour
1/4 cup sweet rice flour
1/4 cup tapioca flour
2 teaspoons xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine
1/2 cup sugar
1/2 cup gluten-free brown sugar, firmly packed
1 teaspoon gluten-free vanilla
1 1/2 cups mini semisweet chocolate chips
Cream margarine and sugars.
Add egg and vanilla.
Combine dry ingredients and stir into the sugar/egg mixture, mix well.
Add chocolate chips. Chill dough until firm. Line cookie sheet with parchment paper.
Drop in 1-inch balls; press down slightly.
Bake at 375 degrees F for 10-12 minutes.