Ingredients
2/3 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca flour
1/3 cup corn starch
1/4 cup potato starch
1/4 tsp salt
1 tsp gluten-free baking powder
1 tsp gluten-free baking soda
1 1/2 tsp xanthan gum
1/2 cup unsalted butter
2/3 cup light brown sugar
2/3 cup sugar
2 eggs
1 tsp gluten-free vanilla extract
1 cup white chocolate chip
1 Tbsp milk (optional)
1/2 cup macadamia nuts (optional)
Directions
Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper or use non-stick spray to grease the baking sheets.
In a medium bowl, whisk flours/starches, baking powder, baking soda, xanthan gum and salt.
Cream butter, brown sugar and sugar until incorporated, add eggs and vanilla extract until blended.
Stir the dry ingredients to the butter mixture until incorporated. If the dough appears to be a little dry, add in milk but it's entirely optional.
Stir in white chocolate chip and macadamia nuts into the cookie dough.
Use a tablespoon to scoop the cookie dough onto prepared cooking sheet, space them about 2 inches apart.
Bake for 12-15 minutes or until cookies turn golden.
Allow cookies to cool on the pan for 5 minutes before transferring them into a wire rack to cool completely.
This recipe is also linked on...
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