This recipe comes to us from Ellen in Oregon.
1 cup white rice flour
¼ cup sorghum flour (or any other gluten-free flour you like)
¼ cup rice protein powder or ¼ cup any other gluten-free flour
½ to 1 teaspoon xanthan gum
¾ teaspoon gluten-free baking powder
½ teaspoon cinnamon
1/8 teaspoon ground cloves
¼ teaspoon ground cardamom, or to taste
¼ to ½ teaspoon salt
In a mixer beat:
1 cup (2 sticks) unsalted butter, softened, or 1 cup oil (I like safflower) or for a lower fat version:
½ cup oil + ½ cup baby food pears (I use a 4 oz. jar of organic pears)
1 cup brown sugar
1 large egg or 2 egg whites
Beat in flour mixture, then when well combined add:
1/3 to ½ cup crystallized ginger, chopped fine
1 ½ cups semisweet chocolate chips
Optional: Chopped nuts and raisins
Drop dough by rounded teaspoons (I used a tablespoon) onto a Teflon or coated pan, or butter yours and bake in preheated oven at 350F for 10 to 12 minutes, or until golden (approximately 18 minutes). Cool on baking sheet 1 minute, and then transfer to racks to cool completely.
Extra notes: The rice protein powder I use is from NutriBiotic and is labeled vegetarian brown rice. The rice protein powder tastes great in baking, but terrible as a blender drink. It also adds a nice consistency to the finished baked goods. Other than the rice protein powder, I only use white rice flour for baking because the result is more predictable and tastes better than brown rice flour, even though I am aware that brown rice is more nutritious - but give me a break - I am making cookies and sweet treats after all. . The oil + baby food pears (it could also be applesauce) takes the place of 1 cup (2 sticks) unsalted butter. The baby food pears, produced better results than the applesauce. I cannot taste the pears at all, just the flavors of the spices. When I have used applesauce, the taste of the apples always came through. I use baby food pears + oil in all my baking.