1 tablespoon raisins
3 tablespoons hot water
1 very ripe banana
1 tablespoon margarine (I use earth balance)
2 tablespoons all-natural peanut butter
1/8 teaspoon salt
1 scan't teaspoon egg substitute (ener-G)
1/2 teaspoon pumpkin or apple pie spice
1/2 teaspoon gluten-free vanilla extract (opt)
1/2 teaspoon gluten-free almond extract (opt)
2/3 cup gluten free Rice mix (Ener-G brand = white rice flour + baking soda)
This will hit the spot if you are missing baked goods due to dietary restrictions or if you just want a less sweet snack. They are very satisfying and yummy, but they are not as sweet as or exactly the same as a white flour/white sugar chocolate chip cookie. But they are still really good!
Preheat oven to 350 degrees.
1. Pour the hot water over the raisins in a small dish or measuring cup and set aside
2. Cream the banana, margarine, peanut butter together until smooth. Add salt, egg replacer, spice, extracts, and beat it all together. Add raisins and hot water and beat some more. Slowly add rice mix until it is all incorporated into the dough.
3. Bake for 8-12 minutes depending on level of doneness desired. Dont over bake. These will not get very brown--they will be done at 10-12 minutes with light brown bottoms and slightly crispy edges.