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Chocolate Chip Cookies #3 (Gluten-Free)

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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