1 In a bowl, combine the potato starch, oat flour, sorghum flour almond meal, cocoa powder, baking soda, xanthan gum, and salt
2 In the bowl of a stand mixer fitted with the paddle attachment combine the brown sugar and clarified butter and mix at medium speed until well incorporated, about 1 minute. Add the eggs and vanilla and beat until fluffy and light in color, 1 to 2 minutes. On low speed, add the dry ingredients to the mixing bowl and mix until all of the ingredients are well blended. On very low speed, mix in the chocolate chips and the pecans (if using).
3 Cover the bowl and refrigerate the dough for at least 3 hours or up to 5 days. Don’t skip the refrigeration. The cookies won’t spread as much if the dry ingredients have a chance to absorb all the moisture.
4 When you’re ready to bake the cookies, preheat the oven to 350°F. Lightly spray a baking sheet with gluten-free nonstick spray or line it with parchment paper.
5 With a 1-ounce cookie scoop or a tablespoon measure, portion out the dough and roll into 1-inch balls. Place the balls on the prepared baking sheet 2 inches apart, and slightly flatten each cookie with your thumb. Bake for 12 to 15 minutes, until light golden brown.
6 Remove the pan from the oven and let the cookies cool on the baking sheet for 10 minutes, then transfer them with a metal spatula to a wire cooling rack to cool completely.
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