Gluten-free Chocolate Chip Cookies I

Description
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Ingredients

 * 1 egg, beaten
 * 1/4 cup canola oil
 * 1 (4-oz) jar strained baby fruit or 1 mashed banana
 * 1 teaspoon gluten free vanilla
 * 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
 * 1/2 teaspoon salt

Directions

 * 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 fingertips. Flatter means crispier - experiment with size and shape! They will not spread, so small and flat usually comes out the best.

Bake for 20-25 minutes. They will be perfect when bottoms are lightly browned. These look and taste almost exactly like the regular kind, and are worth the effort.