(makes about 24)
1 1/2 cup chickpea flour
1 1/2 cup white rice flour
1 tablespoon arrowroot starch
1 1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup salted butter, cut into chunks
2/3 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 cup bittersweet or semisweet chocolate chips + more for the tops
flaky sea salt
In a medium bowl, whisk the chickpea and rice flours, arrowroot, baking soda, and kosher salt. Set aside. Cream the butter and sugars together until light and fluffy. Beat in the eggs, scraping down the sides and bottom of the bowl. Beat in the vanilla.
In two additions, mix in the flour on low speed. Stir in the chocolate chips. The dough will be sticky. Refrigerate for 20 minutes.
Meanwhile, preheat the oven to 350. Line cookie sheets with parchment paper. Dollop the chilled dough onto the prepared sheets using a 2-tablespoon cookie scoop. Press reserved chocolate chips onto the top of each portion. Sprinkle with sea salt.
Bake for 14-15 minutes. The bottoms will be lightly browned, and the tops will still be soft. They'll firm up as them cool. Cool for 2 minutes on the pan, then transfer to a wire rack to cool completely.
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