Ingredients:
8 oz. unsalted butter, softened
1 tsp. salt
2 tsp. gluten-free vanilla
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 1/4 cups Jowar Flour
1 cup white rice flour
1 tsp. baking soda
2 cups walnuts, broken (optional)
2 cups semi-sweet chocolate chips
Directions:
Preheat oven to 375°F.
Line baking sheets with parchment paper or aluminum foil. Beat butter until soft and fluffy. Add salt, vanilla, and both sugars. Beat until smooth. Add eggs and beat.
In a separate bowl combine both flours and baking soda. Add half the flour mixture to the butter mixture and beat on low. Scrape down bowl with a rubber spatula. Add remaining flour.
Fold in walnuts and chocolate chips. For best results, chill mixture for 2 hours.
Scoop into heaping tablespoon-size balls and set, 2 inches apart, on baking sheets. Flatten to about 1/2-inch thickness and bake 12-14 minutes or until browned all over.
These cookies should be crisp; do not under bake. Let baked cookies stand a few minutes before transferring to a wire rack to cool completely. These freeze well.
Contributed by Angie Halten
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