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 (1/4 cup) .

In a stand mixer, add the softened Butter, Dark Brown Sugar (1/4 cup) , Maple Syrup (1/4 cup) , 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 (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.