Gluten-Free Chocolate Pecan Cookies

Grab an extra large glass of milk for this nutty treat.  Here, the standard chocolate chip cookie is upgraded as chocolate chips are paired with pecans, creating a recipe for a cookie that has both sweetness and crunch.

Directions

Prepare flour blend as follows: Combine 1 1/2 cups white rice flour, 1 3/4 cups tapioca starch, and 2 1/4 cups defatted soy flour.  Blend the contents with a whisk and then sift.  Reserve 3/4 cup as needed for recipe and store remaining flour blend for a later use.  To ensure freshness, store the flour blend in an airtight container in the refrigerator or freezer.

Preheat oven to 375 degrees F.

Cream the butter, sugar, brown sugar, baking soda, baking powder, and salt together until light and fluffy, scraping down the side of the bowl as needed. 

Add the water, egg, and vanilla and blend until just incorporated, scraping down the side of the bowl as needed. 

Add flour blend to the creamed mixture, blending until just combined.

Blend in the pecan pieces and chocolate chips.

Scoop out cookies using a small- to medium-sized ice cream scoop.  Gently flatten tops of cookies with your hand.

Bake for 10 to 12 minutes or until center is set.

Ingredients

Makes 9 cookies
1/4 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/8 cup water
1 egg
1/2 teaspoon vanilla extract
3/4 cup flour blend (recipe below)
1/2 cup pecan pieces
1/2 cup semisweet chocolate chips

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