Ha! Ha! Very funny.
But he’s only half kidding. It is the greatest cookie ever. Even better than the old gluteny chocolate chip cookies of our past. When I suggested that flattening them before baking might make them thinner and crisper (though they are already fairly crisp) he declared, “No, they are perfect just the way they are. Don’t change a thing.”
“And the recipe? Where did I find it?”, you ask. I will tell you. I will give it away. Because I want you to make this recipe. You will thank me forever and ever. And even then some. I promise.
My inspiration came from Glutenfree By The Bay’s GF chocolate chip cookie recipe (which I’m sure is great – everything from that blog is wonderful!). But I made some significant changes. It wouldn’t be me after all, if I didn’t change a recipe:).
So, my advice to you. Run. Don’t walk. Get these ingredients. Make these cookies. You will scream with delight, I guarantee it. BTW, feel free to change up the macadamia nuts. My guess is you could leave them out altogether, or use pecans or walnuts.
Chocolate Chip Macadamia Nut Cookies
1 cup brown rice flour mix* (from Annalise Roberts Gluten-Free Baking Classics)
1/4 cup sweet rice flour
1/4 cup tapioca flour
2 tablespoons almond meal
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 cup softened butter
1/2 cup turbinado sugar (or brown)
1/2 cup white sugar
1 extra large egg
1 teaspoon vanilla extract
1 cup chocolate chips
1/2 cup chopped macadamia nuts
Preheat oven to 375 degrees. Grease two large baking sheets.
Blend flours, almond meal, baking soda, xanthan gum, and salt in medium sized bowl.
Blend softened butter, sugars, egg and vanilla with a spoon until creamy.
Using a wooden spoon, add the dry ingredients to the wet ingredients and mix well. Add the chocolate chips and macadamia nuts. At this point, you will probably need to use your hands to mix the ingredients together.
Pinch off about a tablespoon of batter. Roll it in your hands in order to make a small ball. Place on the baking sheet, leaving a generous amount of room between cookies. Bake for 10 minutes, rotating the trays halfway through the baking time. Remove from the oven. After five minutes, transfer them to a cooling rack.
*Annalise Roberts Brown Rice Flour mix
2 cups brown rice flour
2/3 cup potato starch (not potato flour)
1/3 cup tapioca flour