Mini Chocolate Chip Cookies

- 1/2 cup canola oil (125 mL)
- 1/2 cup sugar (125 mL)
- 1/4 cup brown sugar (50 mL)
- 1 egg (1 )
- 2 tsp vanilla (10 mL)
- 1 cup gluten free all-purpose flour (250 mL)
- 1/4 cup quinoa flour (50 mL)
- 1/2 tsp baking soda (2 mL)
- 1/4 tsp salt (1 mL)
- 1/2 cup mini chocolate chips (125 mL)
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine canola oil, sugar, brown sugar, egg and vanilla. Beat well.
3. Mix in all-purpose flour, quinoa flour, baking soda and salt. Mixture will be stiff. Add dry ingredients to wet mixture and mix.
4. Stir in mini chocolate chips.
5. Form dough into 1 inch (2.5 cm) balls and place on oiled or parchment paper-lined cookie sheets, about 1 ½ inches (4 cm) apart. Press balls down with a fork.
6. Bake for 6 – 8 minutes or until nicely browned.
7. Cool completely on a wire rack.