I do not know the person named Dawn who posted Recipe #13563, but I thank her for it! I do not know the person in the Gluten-Free community who altered and tested the recipe, but I thank her too! I just wanted this recipe in print so that I can make it and not have to remember which ingredients were substituted and by how much...

Ingredients

rice flour↗1 cup
potato starch↗1 cup
tapioca starch1⁄4 cup
xanthan gum1 1⁄2 teaspoons
baking soda↗1 teaspoon
butter↗1 cup
(softened) or 1 cup margarine (softened)
granulated sugar↗1⁄4 cup
light brown sugar↗3⁄4 cup
(packed)
vanilla↗1 teaspoon
gluten-free instant vanilla pudding mix↗1
(4 ounce) package
eggs↗2 large
chocolate chips↗1
(12 ounce) package
nuts1 cup
(optional)

Step-by-step instructions

1
Preheat oven to 375°.
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 375° for 8-10 minutes.
10
*Note: You may use instant chocolate pudding instead of vanilla pudding for an extra chocolatey, chocolate chip cookie.

Source: food.com

Original recipe ↗

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