There is something to be said for the magic of a gluten-free chocolate chip cookie.
Notes *I use Cup4Cup Gluten-Free All Purpose flour because I find it to be the best. If you prefer to blend your own flours, the following is a good mix: 310 grams (approximately 2 cups) brown rice flour, 35 grams (approximately ¼ cup) cornstarch, 15 grams (approximately 2 tablespoons) tapioca flour **If your blend includes xantham gum, you can leave it out.