Katherine's Chocolate Chip Cookies

2/3 Cup Butter, Softened

2/3 Cup Brown Sugar

2/3 Cup Splenda

2 Eggs

1 Teaspoon G.F. Sugar Free Vanilla

1 1/4 Cup Brown Rice Flour
1/4 Cup Tapioca Starch

2 Teaspoon Baking Powder

1 Cup G.F. Semi-Sweet Chocolate Chips (Hersheys makes a G.F. Sugar Free Chocolate Chunks that are great for this recipe)

Preheat oven to 325 degrees

In a bowl sift together the Brown Rice Flour, Tapioca Starch, and Baking Powder together and set aside. Blend together the Butter, Brown Sugar and Splenda in a mixture until creamy. Add the Eggs and Vanilla and blend until smooth.  Add the flour mixture and beat again until mixture is well blended. Stir in the chocolate chips.

Drop cookie dough onto a slightly greased cookie sheet. (I use Mazola cooking spray and lightly spray the pan) I use a medium size ice cream scoop for big cookies. You can use a smaller one for smaller cookies. I recommend some type of ice cream scoop since these cookies tend to spread and I have found that it I put them in a round form that is made using the ice cream scoop then I tend to get a thicker and more attractive cookie.

*** I do not do well with Chocolate due to reflux, so sometimes I make these cookies and stir in a little cinnamon in place of the Chocolate Chips and make a sweet snicker doodle like cookie. I usually put in about a tablespoon for a whole batch. I do not have an exact measurement on the cinnamon at this time, because I tend to take out a few cookies for myself and add cinnamon and then add the chocolate chips to the remaining dough for my daughter who loves chocolate.

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