Chocolate Chip Cookies (Gluten-free)

If you are allergic to wheat gluten and have craved an old fashion baked chocolate chip cookie then this recipe is a must. It is loaded with butter and brown sugar (not nutritious by any means) which is one reason it resembles a true chocolate chip cookie. The key is using the xanthan gun to help in binding the ingredients together. Even the cookie dough is addicting like any "regular" chocolate chip cookie.

Complements: You Won't Believe It's Gluten Free

1/2 cup butter
1/2 cup dark brown sugar
1 egg
2 tablespoons yogurt (or brown rice milk or cows milk)
1 1/4 cup brown rice flour
3/4 teaspoon baking soda
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoons xanthan gum
1 cup semisweet chocolate chips

Preheat the oven to 375 degrees. Cream the butter and sugar in a medium-size bowl. Add the egg. Mix until light and thick. Add all the other ingredients except chips. Beat until thick and creamy. Beat in the chips. Drop by rounded teaspoonfuls onto the prepared pan. Press to a 1/4 - -1/2 inch thickness with moistened fingertips. Bake for approximately 8 minutes, until lightly browned. Transfer from the cookie sheet to a rack and let cool completely. Enjoy!