Gluten-Free Chocolate Chip Peanut Butter Cookies Recipe

• 3/4 cup (3 ounces) white rice flour
• 1 teaspoon baking soda
• 1 cup (about 9 ounces) dark brown sugar
• 1 cup (about 8 ounces) smooth or creamy peanut butter
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup milk chocolate chips

1. Adjust oven rack to middle position and preheat oven to 350u0b0F. Line two rimmed baking sheets with parchment paper. In small bowl, whisk together white rice flour and baking soda. In large bowl, stir together dark brown sugar, peanut butter, eggs, and vanilla extract with wooden spoon until smooth. Add dry ingredients and stir until a dough forms. Stir in chocolate chips.
2. Working in 2 batches, drop rounded tablespoons onto 1 prepared baking sheet, spacing dough about 2 inches apart. Bake until cookies are set and lightly golden brown, about 10 minutes.
3. Allow cookies to cool slightly on baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Repeat with remaining dough and unused prepared baking sheet. Store cookies in an airtight container at room temperature for up to 4 days.

white rice flour, baking soda, brown sugar, smooth, eggs, vanilla, milk chocolate chips

Taken from www.seriouseats.com/recipes/2014/06/gluten-free-chocolate-chip-peanut-butter-cookies-recipe.html (may not work)