By Vanessa Maltin,
NFCA Director of Programming & Communications
Preheat oven to 375 degrees F.
In a standing mixer, cream together melted butter, granulated sugar, brown sugar, whole egg, egg white, vanilla cream and vanilla extract. Mix for about one minute.
In a separate bowl, mix together rice flour, cornstarch, tapioca flour, xanthan gum, salt and baking soda. Mix well so ingredients are evenly distributed.
Turn the mixer speed to low and slowly add dry ingredients into butter/sugar mixture. Mix until a smooth dough forms.
Add in semisweet and white chocolate chips and mix just enough to evenly distribute chips through cookie dough.
Grease a baking sheet and form dough into balls (about 2-inches in diameter). Bake for 13 minutes. Cool before serving.
For more delicious tips and recipes visit www.BeyondRiceCakes.com.