Combine the gluten free flour, xanthum gum, baking soda, and salt into a small bowl. Stir together.
In a mixing bowl, beat the butter, sugar, brown sugar, and vanilla extract until they are well-mixed.
Crack one egg, add it to the mixture, and then beat. Repeat with the second egg.
Add the flour mixture a little bit at a time, mixing in between additions. I usually do about a half of a cup at a time until the mixture is gone.
Continue to mix the dough until it is combined well.
Chill for at least two hours. Overnight is best. (The cold helps to activate the xanthum gum and ensures that your cookies will stay together.)
Heat your oven to 375 degrees F. I prefer to use convection baking when it's an option. (I also like to use the Pampered Chef baking stones instead of cookie sheets.)
Mold the cookies into 1" blobs.
Bake the cookies for approximately 10 minutes. (Times may very depending on your oven.)
Let the cookies stand on the cookie sheet for about seven minutes. Transfer to a cooling rack and continue to let the cookies cool.