Gluten-Free Maple Chocolate Chip Cookies

Soften Butter (2 Tbsp) by leaving it out at room temperature. In a small bowl, combine Rice Flour (140 g), Baking Soda (1/4 tsp), and Salt (1/4 tsp). If using, chop the Pecans (4 Tbsp).

In a stand mixer, add the softened Butter, Dark Brown Sugar (4 Tbsp), Maple Syrup (4 Tbsp), and Vanilla Extract (1/4 tsp). Mix on medium speed until fully combined and mixture lightens up in color. Add the Egg (1) and mix well.

Add rice flour mixture to the stand mixer, a little at a time, mixing on low speed and scraping down the sides of the bowl in between. Add Semi-Sweet Chocolate Chips (85 g) and chopped pecans. Mix until incorporated. Refrigerate 1 hour. Before the hour is up, preheat your oven to 375 degrees F (190 degrees C) so it is ready to go.

With a cookie scoop, place cookie dough mounds on a parchment lined, or greased, baking sheet, 2 inches apart. Bake 10 minutes, or until tops are golden brown. Cool for 2 minutes on sheet, then move them to a cooling rack. Enjoy!