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1
Place the brown sugar, rice flour, sorghum flour, granulated sugar, salt, guar gum, and baking powder in the bowl of a stand mixer fitted with a paddle attachment and mix on low until combined.
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2
Add the butter and mix on low until the texture is sandy, about 2 minutes.
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3
Stop the mixer and, using a rubber spatula, scrape down the sides of the bowl and the paddle.
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4
Add the eggs and vanilla and mix on medium-high until light and fluffy, about 2 minutes.
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5
Remove the bowl from the mixer and fold in the chocolate chips with a rubber spatula until evenly dispersed.
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6
Cover and refrigerate the dough until firm, at least 2 hours or up to 2 days.
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7
Heat the oven to 325 degrees F and arrange a rack in the middle.
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8
Line two baking sheets with parchment paper; set aside.
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9
Drop the dough by the heaping tablespoon, spaced 1 1/2 inches apart, onto the prepared baking sheets.
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10
Bake one sheet at a time, rotating halfway through, until the cookies are golden brown around the edges, about 14 to 16 minutes.
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11
Remove from the oven and let cool on the baking sheet for 5 minutes; transfer to a wire rack to cool completely.
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12
Repeat with the remaining dough, using a cooled baking sheet for each batch.
