Soft Chicken Cookies – No Wheat – Rice Flour
Ingredients
6 oz – Baby food – Chicken (I have a hard time finding just plain chicken so I buy chicken and whatever)
1 small can of chicken in water (DO NOT drain)
1/4 cup powdered milk
3/4 cup white rice flour
Directions
Preheat oven to 325
Place chicken in a medium bowl and shred it. (I use my pastry blender)
Add additional ingredients and mix well until you have a good dough
Line a cookie sheet with parchment paper
Drop your dough by teaspoon full onto the parchment lined cookie sheet. Spacing about 1 inch apart.
Go back and use the back of your spoon to press them down a little bit. You don’t have to do this step but I find they take up less space this way.
Bake for about 15 – 20 min. or until the bottoms a lightly brown. You may have to add time, because of the moisture content, if the humidity is up.
Store in an airtight container in the refrigerator to prevent molding.
****NOTE**** Don’t overcook or these will become very hard
Equipment Needed
Two cookie sheets
Parchment paper
Pastry Blender or fork for shredding chicken
Medium bowl
Measuring cup – Dry
Teaspoon