Five flours—sorghum, buckwheat, tapioca, brown rice, and sweet white rice—whisk together as the base of these chocolate chip cookies, with butter creamed into maple crystals for a rich, tender dough.
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Preheat oven to 375° F. Line 2 half-sheet pans with parchment paper.
In medium bowl whisk sorghum flour, buckwheat flour, tapioca starch flour, brown rice flour, white sweet rice flour, and powder together. Set aside.
Cream butter and maple crystals with paddle attachment in stand mixer.
Add egg, vanilla, and salt to butter/maple crystal mixture, and salt. Beat on slow speed for 30-60 seconds more.
Stop mixer and add flour mixture to other ingredients. Mix to combine. (Mixture will be stickier than type of “drop” batter prepared with wheat flour.) Add chocolate chips.
Using 1-ounce scoop, portion dough onto sheets. Place approximately dozen cookies per sheet with good distance between, as cookies spread.
Cook for about 7-10 minutes or until cookies are nicely golden (do not under-).
Transfer to racks until cooled and firmed up.
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