1/2 cup (125 ml) Hard Margarine, softened
3/4 cup (175 ml) Brown sugar, packed
1 tsp (5 ml) Vanilla
1 1/2 cup (375 ml) Brown rice flour
1/3 cup (75 ml) Potato starch
1 tsp (5 ml) GF Baking powder
1/2 tsp (2 ml) Baking soda
1/2 cup (125 ml) Semi-sweet chocolate chips
1/2 cup (125 ml) Dried Bing Cherries (I used dried cranberries)
Cream margarine and sugar until fluffy. Add eggs one at a time, beating after each one. Add vanilla and stir Combine and sift rice flour, potato starch, baking powder and soda. Add flour mixture to creamed margarine and sugar mixture. Mix in chocolate chips and cherries. Cover and chill for 1 hour.
Drop by 1 Tbsp (15 ml) onto a non-stick cookie sheet. Bake at 350 F (180 C) for about 10 minutes or until golden brown. Cool slightly on baking sheets before removing cookies onto wire rack. Place cooled cookies in a sealed container. Can be frozen.
Serving size: 1 cookie This recipe is Gluten Free
for people with celiac
Yield: 45 cookies Exchanges: 1/2 starch, 1/2 fat Nutrition: 62.5 Calories, 7.6g carb; .5g fibre; .9g protein; 3.4g total fat
From Great Temptations: Recipes for People with Celiac Disease and Diabetes by Kathryn Manraj. Used by permission.
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Last Updated: Wednesday August 30, 2006 14:50:24
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