The Decadent Chocolate Chip Cookie

These are crunchy on the outside, soft and chewy in the middle.

These cookies receive rave reviews by all who try them... gluten intolerant or not!

THE DECADENT CHOCOLATE CHIP COOKIE

1 cup butter (can substitute margarine or lard)

3/4 cup white sugar

1 cup brown sugar - packed lightly

2 eggs

2 tsp vanilla extract

2 cups rice flour

1 1/4 cup tapioca starch

1 tsp xanthan gum

1 tsp baking soda

1 tsp baking powder

2 Tbsp hot water

1/2 tsp salt

1/2 tsp cream of tartar (optional)

2 cups semisweet chocolate chips

1 cup chopped walnuts (optional)

METHOD:

-Preheat oven to 350 degrees F.

-Cream the butter and sugars until smooth.

-Beat in the eggs one at a time and them stir in the vanilla.

-Dissolve the baking soda in hot water and add to the batter along with the salt.

-Sift the flour, starch, xanthan gum and cream of tartar together and stir into the batter along with the chocolate chips and nuts (we can not eat nuts so I substitute 1 cup of coconut which tastes great).

-Drop by large spoonfuls onto ungreased pans.

-Bake for 9-10 min in the preheated oven, or until the edges are lightly browned.

-Try not to eat them ALL in one day - I can not be held responsible for your ruined diets or gained pounds. ;)