Gluten-Free Carol'S Soft And Chewy Chocolate Chippies - cooking recipe

Ingredients

1 cup rice flour
1 cup potato starch
1/4 cup tapioca starch
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 cup butter (softened) or 1 cup margarine (softened)
1/4 cup granulated sugar
3/4 cup light brown sugar (packed)
1 teaspoon vanilla
1 (4 ounce) package gluten-free instant vanilla pudding mix
2 large eggs
1 (12 ounce) package chocolate chips
1 cup nuts (optional)

Preparation

Preheat oven to 375\u00b0.
Sift rice flour, potato starch, and tapioca starch into a bowl.
Mix baking soda with sifted flours and set aside.
In a large bowl, combine butter, sugars and pudding mix.
Beat until smooth and creamy.
Beat in eggs and vanilla; gradually add flour mixture.
Stir in chips and nuts.
Roll into balls and flatten slightly or drop by teaspoonful on an ungreased cookie sheet.
Bake at 375\u00b0 for 8-10 minutes.
*Note: You may use instant chocolate pudding instead of vanilla pudding for an extra chocolatey, chocolate chip cookie.