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

Directions

 * 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.