Smart Cookie

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This is the winning recipe from Recipe to Riches within the Snack Category, which was developed by Sonya Walos.

Tags: Intermediate, 10 mins, Desserts, Baking, Recipe to Riches

Serves:	30
Skill level:	Intermediate

Prep time:	10 minutes
Cooking time:	25 minutes
Total:	35 * minutes
*Chill time: 60 minutes This recipe has been modified from the PC gluten-free “The smart cookie” recipe/formula to make it suitable for use in the home kitchen.

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1/2 cup (125 mL)	unsalted butter, at room temperature
1/2 cup (125 mL)	granulated sugar
50 ml (1/4 tasse)	packed brown sugar
1	egg
1/2 tsp (2 mL)	vanilla
Pinch	salt
1/2 cup (125 mL)	brown rice flour
1/3 cup (75 mL)	potato starch
1/2 tsp (2 mL)	baking powder
1/2 tsp (2 mL)	baking soda
1/2 tsp (2 mL)	tapioca starch
1/2 tsp (2 mL)	xanthan gum
175 ml (3/4 tasse)	unsweetened medium coconut
1-1/2 cups (375 mL)	milk chocolate chips
2 cups (500 mL)	Nature’s Path Organic Crunchy Vanilla Sunrise Cereal

In stand mixer fitted with paddle attachment, beat butter and sugars until creamy. Add egg; beat on medium-high speed until lightened in colour and smooth, about 1 minute. Beat in vanilla and salt.
In separate bowl, whisk together rice flour, potato starch, baking powder, baking soda, tapioca starch and xanthan gum. Add flour mixture to butter mixture; mix on medium-low speed just until combined, about 30 seconds, scraping down side of bowl once or twice. Add coconut and chocolate chips; mix on low speed just until combined. Add cereal; mix on low speed for about 30 seconds, scraping side of bowl several times. Remove bowl from mixer. Cover bowl with plastic wrap. Chill dough for 1 hour.
Arrange oven racks so one is in top third and one in bottom third of oven. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
Form mixture into 2 tbsp (25 mL) mounds; mixture will be crumbly but can be pressed together into a mound. Place 2 inches (5 cm) apart on prepared baking sheets; flatten slightly.
Bake in top and bottom thirds of oven for 6 minutes; switch baking sheets from top to bottom and bake 6 minutes longer or until just starting to brown.
Cool for 5 minutes on baking sheets. Transfer to wire rack to cool completely. Let baking sheets cool 10 minutes before baking off remaining cookie dough.