Gluten free clean cookies that don’t crumble

So as a newly married woman (it’s been almost one and a half years) I have had to learn to bake gluten free (gf).
I personally try not to eat anything I can’t pronounce, which has made gf baking even more challenging. I will not use ingredients like gums in any capacity. What I have learned is that a non- crumbling gf cookie is possible without the xanthan or guar gum we are told we need.
You will notice these cookies are basically the traditional Toll House recipe with less sugar and  a blend of flours in lieu of  wheat. I have played with the recipe enough to learn the exact flour measurement is not at all important. I have done all teff, which is my husband’s favorite, but is a rather gritty and definitely expensive cookie. I have a teff mixture,  one- quarter to-one-half cup teff with the rest brown rice flour, which is a less expensive substitute.
I personally prefer a gf oat and brown rice mixture that is a very inexpensive and has a neutral flavor. I use only Bob’s Red Mill flour and I don’t know if that matters in the end.
What I do know is that these cookies are clean. And that matters to me. I like whole ingredients and even though cookies in general are not healthy I know these are healthier than cookies filled with things not found in nature. I hope you enjoy these as much as Honey Badger and I do.
The secret is the parchment paper, so please don't leave that out.
If you have any heirloom recipes you’d like to share we’d love to share it with our readers. Please include a brief story, the recipe itself, a picture (optional but we love to have them) and email it to prevailer@hillcityprevail
ernews.com.
You can also drop it off at our office as we always love visitors!
Bon appetit!
Ingredients
I do not measure my flour—I use a blend of brown rice and oat flour, adding until the dough is a perfect consistency or tacky. At the least I add a minimum of the minor flour (oat or teff) and a majority of the brown rice flour. I would err in this direction for a more neutral cookie.

1 tsp. baking soda
1 tsp. salt
1 c. (two sticks) butter, softened
3/4 c. granulated sugar or brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups semi-sweet chocolate morsels

Step 1: Preheat oven to 375° F. Line a baking sheet with parchment paper.
Step 2: Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto baking sheet.
Step 3: Bake for 13 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.