Adapted from asweetsimplelife.com
cup creamy peanut butter
cup firmly packed light brown sugar
teaspoon vanilla extract
cups all purpose gluten free flour (I use a mixture of 6 cups superfine brown rice flour, 3 cups tapioca starch, 1½ cups potato starch, 1 tablespoon salt, and 2 tablespoons xanthan gum.)
teaspoon xanthan gum
cups mini bittersweet chocolate chips
1. Preheat oven to 350F. In a mixing bowl, cream peanut butter, butter, and brown sugar until well blended. Add eggs and vanilla. 2. Add flour, xanthan gum, and salt and mix well. Fold in chocolate chips and marshmellows. Refridgerate dough for 1 hour or until firm. 3. Scoop dough by the teaspoon and roll into balls. Place two inches apart on an ungreased cookies sheet. Bake for 7-10 minutes or until cookies are slightly golden along the edges.