- 1 cup white rice flour
- 3/4 cup teff flour
- 1/2 cup cornstarch
- 1/2 cup sweet rice flour
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups semisweet chocolate chips (such as Nestle® Toll House®)
- 1 cup chopped walnuts (optional)
- Preheat oven to 375 degrees F (190 degrees C).
- Combine white rice flour, teff flour, cornstarch, sweet rice flour, baking soda, xanthan gum, and salt in a bowl.
- Beat butter, white sugar, brown sugar, and vanilla extract together in a bowl until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Slowly beat flour mixture into creamed butter mixture until dough is just mixed; fold in chocolate chips and walnuts. Drop dough by round spoonful onto the baking sheet.
- Bake in the preheated oven until cookies are golden brown, 9 to 11 minutes. Let stand for 2 to 3 minutes on the baking sheet before transferring to a wire rack to cool completely.