Delicious Gluten-Free Chocolate Chip Cookies

I have been working on perfecting a gluten-free chocolate chip cookie recipe for the last two years.  I have tried many a flour, fat, and sugar and have finally come up with the winning recipe.

Three things I was considering in settling on this recipe:
Texture: chewy on the inside, crispy on the outside.
Taste: sweet, but not too sweet, I want to highlight the dark chocolate chips.
Difficulty Level: easy to moderate.  The 'moderate' only because it requires more ingredients than the average joe cookie recipe requires, but the procedure ain't nothin' at all.

Dry Ingredients:
1/4 cup coconut flour
1/4 cup gluten-free oat flour
1/4 cup brown rice flour
5/8 teaspoons baking soda (1/2 tsp. + 1/4 tsp.)
5/8 teaspoon aluminum-free baking powder
1/2 teaspoon Celtic sea salt
1/2 teaspoon xanthum gum

Wet Ingredients:
1 organic, pasture-raised egg - room temperature
1/4 cup brown rice syrup
8 tablespoons of grass-fed butter - room temperature and soft
1 tablespoon vanilla extract - alcohol free
3/4 cup coconut sugar

Add-Ins
1 cup organic dark chocolate chocolate chips (70% cocoa)
1/2 cup walnuts

Preheat oven to 325 degrees.

In a medium bowl, whisk together dry ingredients and set aside.  In a separate larger bowl, beat together butter and coconut sugar with a hand mixer until well blended.  Continue to beat mixture while adding the egg, brown rice syrup, and vanilla extract until well blended.

Bit by bit, add the mix of dry ingredients to the wet mixture, stirring with a spoon.

Fold in chocolate chips and walnuts.  Spoon out tablespoon-sized balls of dough onto a non-stick baking sheet leaving 2 inches of room between the balls.  Slightly flatten dough balls with the back of the spoon.  Place in preheated oven and bake for 9 -12 minutes.

This recipe should yield about 18 cookies.

My next endeavor is to create a gluten-free and grain-free chocolate chip cookie with a maximum of 10 ingredients, maybe less.  Stay tuned!!!