Gluten-Free Maple Chocolate Chip Cookies

Soften Butter (2 Tbsp) by leaving it out at room temperature. In a small bowl, combine Rice Flour (1 cup), 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 Eggland's Best Classic 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 (1/2 cup) 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!