Wheat-free-toll house cookies

Yield: 1 Servings

Measure 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 \N Egg
\N \N Chocolate pieces
½ cup Chopped nuts

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

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