some of the first cookie's Kevin created when I first learned of my food sensitivities. cane sugar, gluten, dairy, and corn free! we hope you enjoy these as much as we do!
2/3 cup white rice flour
1/8 tsp baking soda
1 pinch of sea salt
1/2 oz. unsweetened baker's chocolate (optional)*
2 Tbsp maple syrup
place all ingredients into a bowl. if you are adding the chocolate, shave it in using a fine grater.
mix well using a fork. when it is mixed enough, the dough should lump together and there should be no excess flour in the bottom of the bowl.
place a layer of parchment paper on a large baking sheet.
roll the dough into balls and place on the parchment paper. the dough is very sticky and you will end up with a layer of dough caked to your hands afterwards. I usually fit around 12 cookies to a sheet.
press the cookies down using a fork. you will want to dip the fork in the rice flour after each cookie before continuing on to the next.
bake at 350º F for 5-6 minutes. if you are unsure if they are properly cooked, the toothpick test works well. stick a toothpick into one of the cookies. if it comes out with dough stuck to it, let them cook for another minute and try again. if it comes out clean, they are done!
makes 6-7 cookies.
*the unsweetened bakers chocolate is made from parts of the cocoa bean and is not mixed with any dairy ingredients. the package will say "may contain milk" because it is made in the same factory as other chocolate that contains dairy, but we have not had any negative experiences in baking with it.