228gramsby weight gluten-free flour blend without xanthan gum
1/16teaspooncinnamon (just a tiny pinch!)
1teaspoonbaking soda
½teaspoonsalt
1teaspoonxanthan gum
8tablespoonsunsalted butter, melted and slightly cooled(114 grams)
2teaspoonsvanilla
⅓cupgranulated sugar(65 grams)
¾cuppacked brown sugar(150 grams)
1largeegg
1 ½tablespoonswhole milk
1cupsemisweet chocolate chips or chunks (more or less as needed)
⅓cupfinely chopped walnutsoptional
Instructions
Mix together the flour, cinnamon, baking soda, salt and xanthan gum. Set aside.
Mix together the melted butter, vanilla extract and both sugars. Stir in the egg.
Add the flour mixture to the egg mixture and stir until blended, then stir in the chips and nuts. Cover bowl and chill for an hour.
Scoop dough using a medium size cookie scoop. You should get about 18 to 20 scoops depending on whether or not you used the nuts.
Bake one sheet at a time at 375 degrees F. for 10 minutes or until cookies are brown around the edges. If using a convection oven, bake at 350 for 10-12 minutes or until cookies appear done.
Let cool for about 5 minutes on baking sheets, then transfer to a wire rack and let cool completely. These are best when completely cool.
Notes
Gluten Free Flour Blend
260 grams white rice flour
85 grams brown rice flour,
75 grams potato starch,
30 grams tapioca starch
8 grams (1 tablespoon) nonfat milk powder.
To use in this recipe, weigh out about 228 grams (about half). Save the rest for your second batch.