Gluten Free Chocolate Chunk Cookies

These cookies are not as sweet as the original recipe. Using only half of the sugar, they are good without being overly sweet. They were a big hit with my family.

Gluten Free Chocolate Chunk Cookies

3/4 cup + 2 Tbsp brown rice flour
1/4 cup coconut flour
1/2 tsp baking soda
8 Tbsp non dairy alternative or butter, softened
1/2 cup sugar or Sucanat natural sweetener
1 egg or equivalent substitute
1 1/2 tsp vanilla extract
1/2 cup of dark chocolate coarsely chopped or chocolate chips
1/2 cup of chopped walnuts or pecans (optional)
2 Tablespoon scoop for measuring dough (as seen on
Norpro 703 Grip-EZ 2-Tablespoon Stainless Scoop)

Pre-heat oven to 375 degrees. Pre-oil 2 cookies sheets or use parchment paper. Blend together the butter or non dairy substitute until fluffy.  Beat in the egg and vanilla. In a separate bowl, mix the flours and baking soda. Add this to the butter and egg mixture until well blended. Stir in the chocolate chunks and optional nuts. Using a two tablespoon scoop, place cookie dough 2 inches apart onto cookie sheets. Flatten dough with the palm of your hand or the bottom of a jelly jar. Bake 10 to 12 minutes until edges begin to brown. Remove from oven and cool on baking sheet for 2 minutes before moving to a cooling rack. Serve. This will make about 19 to 20 cookies approximately 2-2 1/4 inches in size. Sweetness rating: Medium.