Gluten-free chocolate cookies

Ingredients:

• 3/4 cup almond flour
• 3/4 cup brown rice flour
• 3/4 cup tapioca flour
• 0.5 cup cocoa powder
• 1.5 tsp baking powder
• 0.5 tsp fine salt
• 0.5 tsp xanthan gum (available at health food stores)
• 140 g unsalted butter, melted
• 1 and 1/4 cups light brown sugar
• 2 tbsp. milk
• 1 tsp vanilla extract
• 2 large eggs at room temperature
• 1 tbsp. semi-sweet chocolate granules

Preparation:

1. Preheat oven to 190°C. Line two baking sheets with parchment paper and set aside.
2. In a medium bowl, whisk together all the flour, cocoa powder, baking powder, salt, and xanthan gum. Set aside. Place the butter and brown sugar in a large bowl and beat with a mixer on medium-high speed until smooth, about 1 minute. Add the milk, vanilla extract, and eggs and beat until fully incorporated. Reduce the mixer speed to low and slowly add the flour mixture, mixing until smooth. Add the chocolate chips and mix until evenly distributed.
3. Drop the dough, 1 tablespoon at a time, onto the prepared baking sheets, spacing it 2.5-3 cm (1-1/2 inches) apart. Bake the cookies in two batches, two baking sheets at a time, until set and beginning to crack slightly on top, 13-14 minutes. Rotate the baking sheets halfway through baking.
4. Remove from oven and let cookies cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
   
   Gluten-free eggnog-flavored cookies:
   
   Mix the chocolate chip cookie dough by adding 1/4 teaspoon of ground nutmeg to the flour mixture and 2 tablespoons of bourbon to the butter and sugar mixture. Bake as directed.
5. Gluten-free chocolate cookies with dried apricots and pistachios:
   
   Mix the chocolate chip cookie dough, adding 3/4 cup each of coarsely chopped dried apricots and pistachios.
   
   Gluten-Free Lemon Raisin Cookies:
   
   Make a chocolate chip cookie dough by adding 1 teaspoon lemon zest to the butter and replacing the chocolate chips with 1 cup golden raisins.