Gluten Free Chocolate Chip Cookies by reenee

here's the GF cookie recipe I came up with this fall. I'm working on subbing applesauce for the butter/margarine to maybe make them a bit chewier and lower the fat/calories, but I haven't perfected it yet. I use egg beaters just cuz they're easier for me to deal with in the fridge 90% of the time, you can use 1 real egg instead. And I use splenda to try and keep the calories down, you can use real sugar if you'd like.
Wheat Free Chocolate Chip Cookies
1/2 c. margarine
1/2 c. Splenda
1/2 c. brown sugar
1 tsp. vanilla
1/2 c. rice flour
1 1/2 c. dry oatmeal (not instant)
1 tsp. baking soda
1/4 c. egg beaters
1 c. semi-sweet chocolate chips
1 c. chopped walnuts (optional)

In a mixer, blend together the margarine, splenda and brown sugar. Add vanilla, baking soda, and egg beaters. Mix in rice flour until well incorporated. Stir in oatmeal, chocolate chips, and walnuts (if desired).

Using a 1 oz. cookie scoop, drop dough onto a parchment lined baking sheet. Bake in a pre-heated 375 degree F oven for 8-10 minutes, until cookies are golden brown. Remove to a wire rack to cool. Store in an air tight container.

These cookies are best hot out of the oven. They tend to be a bit crispy when cool rather than chewy. If the rice flour is not mixed in well, they can have a grainy texture.

Makes about 64 cookies. Two cookies per serving.

Nutrition Info: 116 calories, 6.4 g Fat, 0 Cholesteral, 99 mg. Sodium, 41 mg Potassium, 13.5 g Carbohydrates, 1.5 g Fiber, 1.9 g. Protein