Makes 3 dozen
1 1/2 cups brown rice flour
2 Tbsp tapioca flour (also called tapioca starch)
3/4 cup quinoa flour
1 tsp xanthan gum
1 tsp baking soda
1 cup unsalted butter, softened
1 3/4 cups light brown sugar
1 tsp kosher salt
1 large egg, room temperature
1 large egg yolk
2 Tbsp sour cream
1 Tbsp vanilla extract
2 cups chocolate chips (12-ounce bag)
1 cup chopped lightly toasted nuts (optional)
Instructions: Position the rack in center of the oven and preheat the oven to 350°. Line a baking sheet with parchment.
Mix together brown rice flour, tapioca flour, quinoa flour, xanthan gum and baking soda in a bowl; set aside.
Cream butter, sugar and salt in the bowl of an electric mixer with the paddle attachment, until light and fluffy, about 1 minute. Scrape down the bowl. Add the egg, egg yolk, sour cream and vanilla, and mix until fully incorporated. Scrape down the bowl. Add the flour mixture, and mix until well combined. Stir in the chocolate chips and nuts, if using. Chill dough for 30 minutes to make it easier to handle.
Form heaping tablespoons of dough into balls; space about 2 inches apart on the prepared baking sheet. Gently press the tops down to help the cookies spread evenly. Bake for approximately 8 minutes, then rotate the baking sheet and bake another 3-5 minutes more. These cookies tend to be light in color when fully baked. Let cool a few minutes on the baking sheet, then remove to a wire rack to cool completely.
Per cookie: 128 calories, 1 g protein, 18 g carbohydrate, 6 g fat (4 g saturated), 26 mg cholesterol, 102 mg sodium, 1 g fiber.
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