Gluten-free Chocolate Chip Cookies I

Ingredients

• 1 egg, beaten
• ¼ cup canola oil
• 1 (4-oz) jar strained baby fruit or 1 mashed banana
• 1 teaspoon gluten free vanilla
• 1 cup instant baby brown rice cereal
• ¼ cup quinoa flour
• ¼ cup brown sugar
• 1 teaspoon gluten free baking powder
• ½ teaspoon salt
• ¾ teaspoon cinnamon + ¼ cup white raisins or ¼ cup chocolate chips + ¼ cup chopped macadamia nuts

Procedures

1. In a large bowl, mix the first 4 ingredients together.
2. In another bowl, mix the next 5 ingredients.
3. Combine, then add: either cinnamon and raisins or chocolate chips and macadamia nuts.
4. The dough may be a bit sticky. Oil your hands slightly if necessary.
5. Use a balled-up paper towel to spread canola oil on a cookie sheet.
6. Do not discard.
7. Roll dough into small balls (1-inch), and place on the cookie sheet.
8. Use the oiled paper towel to flatten the dough, or use oiled fingertips.
9. Flatter means crispier - experiment with size and shape!.
10. They will not spread, so small and flat usually comes out the best.
11. Bake for 20–25 minutes.
12. They will be perfect when bottoms are lightly browned.
13. These look and taste almost exactly like the regular kind, and are worth the effort.