Gluten Free Chocolate butterscotch cookies

1 3/4  cup white rice flour
1/2 cup gluten free flour (my mix)
1 tsp salt
1 tsp baking soda (corn/aluminum free)
3 tsp agar gum (keeps cookies from spreading)
2 tsp potato starch (not flour)
2 sticks of butter, softened
3/4 cups packed brown sugar
3/4 cup white sugar
2 tsp vanilla extract (I make my own with potato vodka)
2 eggs
1 cup of chocolate chips (corn, soy, wheat gluten free)
1 cup of butterscotch chips (corn, soy, wheat gluten free)

Preheat oven to 400 degrees.

Whisk together the flour, salt, baking soda, agar gum and potato starch.

In a mixing bowl beat together the butter and sugars until creamy. Add in the vanilla and incorporate the eggs in one at a time until both are incorporated. Gradually add the flour mix in batches, then the chips after the flour is incorporated.
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Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes until golden brown. Cook less for more dough and soft cookies or longer for crunchier cookies.
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***all white rice flour can be used but results in a cookie that doesn’t hold together well******

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