Gluten-Free Carol'S Soft And Chewy Chocolate Chippies

• 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)

1. Preheat oven to 375u0b0.
2. Sift rice flour, potato starch, and tapioca starch into a bowl.
3. Mix baking soda with sifted flours and set aside.
4. In a large bowl, combine butter, sugars and pudding mix.
5. Beat until smooth and creamy.
6. Beat in eggs and vanilla; gradually add flour mixture.
7. Stir in chips and nuts.
8. Roll into balls and flatten slightly or drop by teaspoonful on an ungreased cookie sheet.
9. Bake at 375u0b0 for 8-10 minutes.
10. *Note: You may use instant chocolate pudding instead of vanilla pudding for an extra chocolatey, chocolate chip cookie.

rice flour, potato starch, tapioca starch, xanthan gum, baking soda, butter, sugar, light brown sugar, vanilla, vanilla pudding, eggs, chocolate chips, nuts

Taken from www.food.com/recipe/gluten-free-carols-soft-and-chewy-chocolate-chippies-335952 (may not work)