Trish's Chocolate Raisin Brownie Cookie -- converted to Gluten-free

Trish's cookies looked too good to be left to the gluten crowd so I converted them to gluten-free!! If you need a chocolate fix , a double dose of these is just what the doctor ordered !

I couldn't duplicate the lovely crinkle effect of Trish's cookies... but I think the flavor of my gluten-free ones is great !! I ate four just to make sure the second, and third and fourth were as good as the first !!

So here are the converted ingredients :

• 2 squares of semi-sweet chocolate
• 1/2 cup butter
• 2 eggs
• 1 tsp. vanilla
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 4 tbsp cocoa powder
• 1/2 cup rice flour
• 1/4 cup tapioca flour
• 1/4 cup pototo starch (NOT potato flour)
• 3/4 cup chocolate chips
• 1/2 cup raisins
• 1/2 cup walnuts

METHOD

Melt chocolate squares and butter in microwave for 1 min. Meanwhile, beat eggs, vanilla, sugars until creamy and thickened. Add the chocolate/butter. Then mix in the flours and cocoa powder that have been pre-mixed together . Finally, stir in the chips , raisins and nuts.

Chill for one hour, then drop by teaspoon on slightly greased baking sheet.

Bake for 13-15 minutes at 350'. Let firm up on pan before removing!