Makes about 32 medium-sized gluten-free cookies.

Ingredients:

• 1 stick of soft butter (4 oz.)
• ½ cup packed light brown sugar
• 1 egg
• 1 ½ tsp. vanilla
• 1 cup + 2 Tbsp. of Oonagh’s Gluten-Free Flour Mix
• 2 tsp. gluten-free cornstarch
• 3 Tbsp. almond meal
• ½ tsp. xanthan gum
• ½ tsp. baking powder
• ½ tsp. baking soda
• Salt
• 1 ½ cups semi-sweet gluten-free chocolate chips
• ½ cup chopped pecans

Directions:

1. Preheat oven to 350 degrees.
2. Beat butter and brown sugar together until light and fluffy.
3. Beat in vanilla extract and egg until even creamier and fluffier.
4. Beat in flour, cornstarch, almond meal, xanthan gum, baking powder, baking soda and salt until nicely blended.
5. Mix in chocolate chips and pecans.
6. Using a tablespoon sized scoop, scoop dough onto cookie sheets, leaving about 2 inches between each cookie.
7. Wet fingers and lightly flatten cookies..
8. Cook them for 10-13 minutes, until golden brown.
9. Remove from oven, enjoy a gooey warm one and then let them cool on a rack.