I do not have a big sweet tooth.  DH on the other hand has an enormous one, so every once in a while something sweet is in order.  Cookies, gluten free, delicious, crunchie cookies.  I love, love, crunchie cookies. These even stay crunchie the next day!  These also contain no Xanthan Gum.
After fiddling around with this recipe, three times later, I finally got it.  The combination of chocolate chips and raisins, plus the added flavor of the coconut flour, was a perfect tasty treat.  These have turned out to be my number one favorite cookie recipe.  I think this recipe would work well for other types of cookies too.  I will try making almond/peanut butter as well as raisin spice cookies and keep everyone posted!
1/3 cup Sorghum flour
1/2 cup Brown rice flour
1/4 cup Tapioca starch
1/3 cup Coconut flour
1/2 tsp. Baking soda
1/2 cup soft butter
2/3 cup Organic Golden Cane Sugar
1 large  Organic egg
2 tsp. Organic Vanilla
3/4 cup Chocolate Chips
1/2 cup Organic Raisins
In a medium sized bowl, combine the dry ingredients, whisking to incorporate.
In another bowl, using a hand mixer, cream the butter until light and fluffy.  Slowly add in the sugar, continuing to beat again until light and fluffy.  Add in the egg and vanilla beating to incorporate well.
Add the butter egg mixture to the dry ingredients, and mix by hand until combined.  Add the chocolate chips and raisins folding into the cookie dough.
Preheat the oven to 350 degrees and prepare your cookie sheets, I use a silpat liner.
Drop the cookie dough by the spoonful, and flatten lightly with a fork.  For 1 inch spoonfulls, this made about 40 cookies.  Bake for 20 minutes, turning the pan half way through.  Transfer to a wire rack to cool.