<<Disclaimer: Verify this information before applying it to your situation.>>
 
JAMIE'S AWESOME GLUTEN-FREE/DAIRY-FREE COOKIES
(Cinnamon Raisin or Chocolate Chip)
 
Preheat oven to 350 degrees
 
Mix:
1 egg, beaten
1/4 cup canola oil
1 4-oz jar strained baby fruit - bananas and/or pears (Beechnut or Earths
Best, not Gerber)
1 tsp. GF vanilla
 
In another bowl, mix:
1 cup instant baby brown rice cereal (Beechnut or Earths Best, not Gerber)
1/4 cup quinoa flour (or try amaranth, garbanzo, or potato starch flour)
1/4 cup brown sugar
1 tsp. GF baking powder
1/2 tsp salt
 
Combine, then add:
 
EITHER 3/4 tsp cinnamon and 1/4 cup white raisins
OR 1/4 cup choc. chips (Tops Decadent has no dairy) 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"), 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.