Butter (2 Tbsp)
by leaving it out at room temperature. In a small bowl, combine
Rice Flour (1 cup)
Baking Soda (1/4 tsp)
Salt (1/4 tsp)
. If using, chop the
Pecans (1/4 cup)
In a stand mixer, add the softened Butter,
Dark Brown Sugar (1/4 cup)
Maple Syrup (1/4 cup)
Vanilla Extract (1/4 tsp)
. Mix on medium speed until fully combined and mixture lightens up in color. Add the
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!