develooped by Carol Fenster.Makes 24 cookies, Serving Size: 2 cookies
½ cup butter or buttery spread, at room temperature (113g) 3/4 cup packed light brown sugar (160 g) 1 tsp vanilla (5 mL) 1 large egg 1 cup Brown Rice Flour Blend (see below) (115 g) 1 cup gluten-free rolled oats uncontaminated, pure (Bobu2019s Red Mill, Cream Hill Estates, or Only Oats) (96 g) ¼ cup roasted milled flaxseed (30 g) ½ tsp salt (3 g) ½ tsp xanthan gum (1.5 g) ¼ tsp baking soda (2 g) ¾ cup chocolate chips (135 g ) BROWN RICE FLOUR BLEND: 1 ½ cups brown rice flour 1 ½ cups potato starch 1 cup tapioca flour
 Preheat the oven to 375ºF (190ºC). Line an 18x13-inch (not nonstick) rimmed baking sheet with parchment paper. Set aside.  In a large mixing bowl, beat the butter, brown sugar, and vanilla on low speed until smooth. Beat in the egg thoroughly.  In a separate medium bowl, whisk together the flour blend, oats, flaxseed, salt, xanthan gum, and baking soda until well blended. With the mixer on low speed, gradually beat in the flour mixture until no flour is visible. Stir in the chocolate chips. Shape 12 balls of dough (2 tablespoons each) with your wet hands and place them at least 2 inches apart on the baking sheet.  Bake until the cookies are golden brown and firm, about 10 to 12 minutes. Cool the cookies on the baking sheet on a wire rack for 10 minutes. Transfer the cookies to the wire rack to cool completely. Repeat with remaining dough.
|Nutritional Facts (per serving)|
|Total Fat||6.6 g|
|Total Carbohydrate||16 g|
|Dietary Fibre||1.2 g|