Ellen's Homerun Chocolate Chip cookies!

Yes, these are gluten-free and dairy-free and so YUMMY!

Once again, Ellen has outdone herself and created a fabulous chocolate chip cookie recipe for all of us to enjoy! Click here and be prepared to indulge in an "old favorite"...

Chocolate Chip Macadamia Nut Cookies

1 cup brown rice flour mix* (from Annalise Roberts Gluten-Free Baking Classics)
1/4 cup sweet rice flour
1/4 cup tapioca flour
2 tablespoons almond meal
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 cup softened butter
1/2 cup turbinado sugar (or brown)
1/2 cup white sugar
1 extra large egg
1 teaspoon vanilla extract
1 cup chocolate chips
1/2 cup chopped macadamia nuts

Preheat oven to 375 degrees. Grease two large baking sheets.

Blend flours, almond meal, baking soda, xanthan gum, and salt in medium sized bowl.

Blend softened butter, sugars, egg and vanilla with a spoon until creamy.

Using a wooden spoon, add the dry ingredients to the wet ingredients and mix well. Add the chocolate chips and macadamia nuts. At this point, you will probably need to use your hands to mix the ingredients together.

Pinch off about a tablespoon of batter. Roll it in your hands in order to make a small ball. Place on the baking sheet, leaving a generous amount of room between cookies. Bake for 10 minutes, rotating the trays halfway through the baking time. Remove from the oven. After five minutes, transfer them to a cooling rack.

*Annalise Roberts Brown Rice Flour mix
2 cups brown rice flour
2/3 cup potato starch (not potato flour)
1/3 cup tapioca flour

• Update 4/27/2011: These are amazing fresh out of the oven! They don't store really well, so we only bake the amount we desire to eat and store the dough in a glass container in the fridge. Over the next couple of days, we set the dough out to warm up slightly and bake the amount we desire to eat; using all the dough within 3 days.
• We have not made these with macadamia nuts.