These were literally inspired by the very first thing I made at Milkbar Lab, being gluten-free cookies that use Korean misugaru. For those unfamiliar with it, misugaru is a 7 to 23-grain blend from Korean that tastes like peanut butter, and is 100% gluten-free and vegan! I subbed out some of the flour in the cookie dough with it, and the rest with a mixture of rice flour and almond meal, just so that it will have proper stability when baking – the key to baking gluten-free items is using the right blends of gluten-free flours, as each of them bake off differently and can cause a baked product to have a different texture or consistency. I found that rice flour bakes off dense and sometimes even gritty, and almond meal bakes of crunchy, so mixing that with the misugaru, which comes off sandy, was tricky – to counteract the potential dryness from both the rice flour and the misugaru, I added an extra 2 egg yolks to the dough, since that will properly hydrate the gluten-free flours, and give the cookie a buttery finish. These cookies are best eaten cold, as the lack of gluten makes them really soft at room temperature(still delicious, but they have this lovely snap to them when they’re refrigerated that I’m personally addicted to!).

Makes about 36 cookies:
1 1/2 sticks unsalted butter
1 1/3 cups brown sugar
1 egg
2 egg yolks
1 cup dark chocolate chips
1/2 cup rice flour
1/3 cup almond meal
1/3 cup misugaru
1 tspn xanthan gum
3/4 tspn baking powder
1/2 tspn baking soda
A pinch of salt

Start by whipping the softened butter with sugar for 10 mins. Add in the egg and egg yolks and whip for another 5 mins. Fold in the chocolate first, then the remaining ingredients. Scoop into 1-inch balls using a purple ice cream scoop and freeze for 10 mins. Separate into at least 2, if not 3 lined sheet trays, keeping the cookies at least 2 inches apart. Bake at 350 degrees F for 10-12 mins. Cool before removing, as these cookies are a lot more fragile when warm compared to cookies with gluten in them!