This recipe can be doubled or tripled for special occasions. No one will know there chewy crisp cookies are gluten-free unless you tell them.
1/2 cup butter, softened
1/2 cup white sugar
1/4 cup brown sugar
1 large egg
1 tsp vanilla
2/3 cup brown rice flour
1/3 cup amaranth flour
1/3 cup potato starch
3 tbsp tapioca starch
1/2 tsp baking soda
1/2 tsp xanthan gum
1/4 tsp salt
1 cup chocolate chips
1/4 cup fine unsweetened coconut
Line baking sheets with parchment paper or silicone sheets. Preheat oven to 350F.
Cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk together flours and other dry ingredients. Stir dry ingredients into butter mixture until well combined. Stir in chocolate chips and coconut. Drop by 1 tbsp about two inches apart on prepared pans.
Bake for about 12 minutes, until light golden. Cool cookies on racks, if they last until cool.
Makes almost 3 dozen cookies.
