Preheat the oven to 375 degrees F.
Prepare two cookie sheets. Non-wheat flours tend to be a bit sticky. To save frustration, line the cookie sheets with parchment paper. This makes removing the cookies much easier!
In a large bowl, cream together the butter, granulated sugar, and the brown sugar until they are nicely blended. NOTE: I like to use my KitchenAid mixer with the paddle attachment but you can also do this by hand.
To the butter/sugar mixture, add the egg, salt, and vanilla extract; continue to blend until well combined.
In a separate bowl, sift or whisk together the buckwheat flour, rice flour, and the baking soda. Stir in the flour mixture (1/3 at a time) into the creamed ingredients and blend until smooth.
Stir in the chocolate chips.
Drop large teaspoons of dough onto the prepared cookie sheet leaving about 2 inches between each cookie, as they will spread. Note: If the dough seems particularly soft, chill it in the fridge for about one hour before doing this step.
Bake, one sheet at a time on the middle rack in the oven, approximately 7 to 8 minutes, until the cookies are barely browned on top. Remove from oven and let the cookies stand for a couple of minutes before removing to a wire to cool.
Gluten Free Chocolate Chip Cookie Recipe: https://whatscookingamerica.net/Cookie/BuckwheatChocChip.htm