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    Scott Adams

    Chocolate Chip Cookies #3 (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    Preheat oven to 350 degrees
    Mix:
    1 egg, beaten
    ¼ 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 (Beechnut or Earths Best, not Gerber)
    ¼ cup quinoa flour - (best bet, but OK with amaranth, garbanzo, or potato starch flour)
    ¼ cup brown sugar
    1 teaspoon gluten-free baking powder
    ½ teaspoon salt



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    Combine, then add:
    EITHER ¾ teaspoon cinnamon and ¼ cup white raisins OR ¼ cup chocolate chips (Tops Decadent has no dairy) and ¼ 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), 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 & 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.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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