Preheat your oven to 350°F (175°C).
In a large bowl using an electric mixer on medium speed, cream together the softened butter, maple syrup, and brown sugar until well combined.
Add the eggs one at a time, beating well after each addition. The mixture might look a bit separated, and that's perfectly okay.
In a separate medium bowl, whisk together the rice flour, all-purpose flour, baking powder, and salt.
Gradually add the dry to the wet , stirring by hand with a spatula until just combined. If you're adding any nuts or dried fruit, fold them in now.
Drop tablespoon-sized mounds of dough about 3 inches apart onto ungreased baking sheets.
Bake for 12 to 15 minutes, or until the edges are lightly browned.
Let the cookies cool on the baking sheets for 2 minutes before carefully transferring them with a spatula to a wire rack to cool completely.
If you plan to ice or glaze the cookies, wait until they are completely cool. Decorate them on the wire rack for easy cleanup and let the glaze set for about 10 minutes before enjoying.
Fold in up to 3/4 cup (960 ml) of finely chopped pecans, walnuts, or minced dried fruit like cranberries or apricots along with the dry for extra texture and flavor.
