½ cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla (Cooks vanilla powder is great)
1-½ cup brown rice flour
½ cup potato flour (NOT potato starch flour)
1 teaspoon baking soda
1 teaspoon salt
1 pkg. milk or semisweet chocolate chips
Cream butter (can use dairy-free margarine or Crisco if necessary), sugars, eggs and vanilla. Mix in dry ingredients, then chocolate chips. Drop by rounded teaspoons onto un-greased cookie sheet. Flatten very slightly with fork. Bake between 350-375 degrees for 12 minutes or so (temperature and time vary by individual oven -- if yours bakes hot, use the lower temperature). Remove from oven when lightly browned (they over-brown very quickly). Remove to cooling rack after a few minutes.
Also good with chopped nuts and/or shredded coconut.