This recipe comes to us from Paula King.

2 cups white rice flour
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup butter (or gluten-free margarine), softened
¾ cup sugar
1 cup brown sugar
1 tablespoon vanilla
1 cup real peanut butter (process unsalted peanuts in
food processor)
1 large egg
12 oz. gluten-free semi sweet chocolate chips
2 tablespoons gluten-free cocoa

Preheat oven to 325 degrees.

Sift Rice flour into a mixing bowl and add baking soda, baking powder and salt. Set aside.

In a large bowl, beat together butter and sugars until light and fluffy, then add peanut butter, vanilla and cocoa. Add eggs and beat well, gradually adding flour mix. Add choc chips last.

Drop by rounded tablespoons at least 2 inches apart on ungreased cookie sheet.

Bake for 24 minutes, or until pale golden.

Makes around 60 cookies.

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