Klein Family Cookbook



Gluten-Free Chocolate Cookies                       Walt & Catherine


Tested and approved by Jenny and Sarah. Needed for Sarah, great for



2          cups rice flour*

1/2      cup cocoa powder

1/2      cup cornstarch

Pinch of ground cinnamon

1          cup butter, softened

2/3      cup sugar

1          teaspoon vanilla extract



Whisk together flour, cocoa, cornstarch and cinnamon. Set aside. Beat butter

with sugar until light and fluffy. Beat in vanilla. Stir in flour mixture in 3

additions. Roll by teaspoonfuls into 1-inch balls. Place 2-inches apart on

ungreased baking sheet. Dip tines of fork into sugar, press crisscross patterns

into cookies, flattening to 1/4-inch thickness. Bake in a 325-degree oven for

18-20 minutes.


*You can easily find rice flour at any health food store.


About 45 cookies