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½ cup butter
½ cup brown sugar
½ cup white sugar
1 egg
½ cup + 1 tablespoon soy flour
½ cup rice flour
1 ½ tablespoons potato starch flour
¼ teaspoon salt
rounded ½ teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon vanilla
6 ounces chocolate chips
¼ cup walnut pieces (optional)
(for chocolate brickle cookies, substitute SKOR brickle chips for chocolate chips)
Mix all dry ingredients and whisk together or sift several times. Cream butter and sugars; beat in egg. Slowly add dry ingredients and beat until smooth. Add vanilla, chocolate chips and nuts. Drop by tablespoon on greased cookie sheet. Bake at 375 degrees for 10-12 minutes.
Cook's Notes: I triple this recipe when I make it. I cut up a paper grocery bag to lie flat, and put cookies on this when I take them off the cookie sheet to cool. This soaks up a little extra grease from the cookies.
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