Chocolate Chip Cookies Recipe
Gluten Free Recipe
It is a rare person who does not enjoy Chocolate Chip Cookies! This recipe made especially for a gluten free diet uses brown rice cereal and quinoa flour. These look and taste almost exactly like the regular kind, and are worth the effort.
1 egg, beaten
1/4 cup canola oil
1 jar (4 ounces) strained baby fruit or 1 mashed banana
1/4 teaspoon gluten-free vanilla powder or 1-teaspoon extract
In another bowl, mix:
1 cup instant baby brown rice cereal
1/4 cup quinoa flour
1/4 cup brown sugar
1 teaspoon gluten-free baking powder
1/2 teaspoon salt
Combine, then add: either 3/4 teaspoon cinnamon and 1/4 cup white raisins OR 1/4 cup chocolate chips and 1/4 cup chopped macadamia nuts.
The dough may be a bit sticky. Oil your hands slightly if necessary. Use a balled-up paper towel to spread canola oil on a cookie sheet. Do not discard. Roll dough into small balls (1-inch), and place on the cookie sheet. Use the oiled paper towel to flatten the dough, or use oiled finger tips. Flatter means crispier -- experiment with size and shape! They will not spread, so small and flat usually comes out the best.
Bake for 20 to 25 minutes. The Chocolate Chip Cookies will be perfect when bottoms are lightly browned.