This recipe is a yummy spin on your average chocolate chip cookie. The maple syrup substitutes for regular sugar and adds a nice richness that is magnified by the subtle hint of coffee.
Coffee Maple Choc. Chip Cookies
1 stick butter, softened
1/2 c. Pure maple syrup (not the fake corn syrup kind)
1 1/2 Tb. Instant espresso powder or coffee
2 Tb. Warm water
2 tsp. Pure vanilla extract
1 c. + 2 Tb. Brown rice flour
1/4 c. Tapioca flour
1 c. Walnuts, Lightly toasted and chopped
1 tsp. Baking soda
1 tsp. Xanthan gum
1/2 tsp. Sea salt
3/4 c. Chocolate chips
Preheat oven to 350 F.
Dissolve espresso in warm water. Let cool.
Cream butter and egg. Slowly mix in maple syrup.
Add cooled espresso and vanilla.
In separate bowl, mix flours, walnuts, baking soda, xanthan gum and salt.
Slowly incorporate flour into cream mixture, being careful not to over beat.
Mix in chocolate chips.
Chill batter for 1/2 to 1 hour in the refrigerator.
Spoon batter onto baking sheet, leaving 2 inches between cookies.
Bake 15 minutes or until browned.