Things You'll Need:
- 1 1/4 cups white rice flour
- 1/2 cup brown rice flour
- 1/4 cup potato starch
- 1/4 tsp. sea salt
- 1/2 tsp. baking soda
- 1/2 tsp. guar gum
- 1 1/2 sticks unsalted butter
- 1/4 cup organic cane sugar
- 3/4 cup light brown sugar
- 2 eggs
- 1 bag corn free chocolate chips, like Enjoy Life brand
- 1 cup walnuts
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Step 1
In a large bowl, mix together the white rice flour, brown rice flour, potato starch, sea salt, baking soda, and guar gum. (NOTE: You can substitute tapioca flour or for the brown rice flour if you like)
**Use sea salt if you have a corn allergy or intolerance. Iodized salt contains corn** -
Step 2
Soften the butter by heating it in the microwave for 35 seconds.
In another large bowl, cream the softened butter and the sugars together with a mixer. Add the eggs and mix till well blended. Add the dry ingredients a little at a time, until they are all incorporated. Finally, stir in the chocolate chips and walnuts. -
Step 3
Line a large baking sheet with parchment paper. Parchment paper ensures that your cookies will not burn on the bottoms, and neither will they stick. I never make cookies without it. Spoon tablespoonfuls of cookies on your baking sheet. Bake for 10-13 minutes, depending on your oven. Let cool.
