Wheat-free-toll house cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Soy flour |
| ¼ | cup | Potato starch flour |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| ½ | cup | Margerine |
| 6 | tablespoons | Sugar |
| 6 | tablespoons | Brown sugar |
| ½ | teaspoon | Vanilla |
| ¼ | teaspoon | Water |
| 1 | Egg | |
| Chocolate pieces | ||
| ½ | cup | Chopped nuts |
Directions
Sift together flours, salt and baking soda. Blend margerine, sugars, vanilla, and water. Beat in egg. Add flour mixture and mix well. Stir in chocolate pieces and nuts. Drop by well-rounded teaspoons onto cookie sheet. Bake 10-12 minutes at 375 (F) [190 (C)].
NOTES : [adapted from The Food Allergy Cookbook] Posted to MC-Recipe Digest V1 #884 by Diana Stephens <mdstephe@...> on Nov 4, 1997