1 3/4 cups sorghum flour
1/4 cup sweet rice flour
1/4 cup tapioca flour
2 tsp. xanthan gum
1 tsp. baking soda
1/2 tsp. salt
1 cup margarine
1/2 cup sugar
1/2 cup gluten-free brown sugar, packed
1 tsp. gluten-free vanilla
2 eggs
1 1/2 cups mini semi-sweet chocolate chips

Cream margarine and sugars. Add egg and vanilla. Combine dry ingredients and stir into the sugar/egg mixture, mix well. Add chocolate chips. Chill dough until firm. Line cookie sheet with parchment paper. Form into 1-inch balls; press down slightly. Bake at 375 degrees F. for 10-12 minutes.