Title: Wheat-Free-Toll House Cookies
Categories: Allergy rec, Cookies
Yield: 1 Servings

3/4 c Soy flour
1/4 c Potato starch flour
1/2 ts Salt
1/2 ts Baking soda
1/2 c Margerine
6 tb Sugar
6 tb Brown sugar
1/2 ts Vanilla
1/4 ts Water
1 Egg
Chocolate pieces
1/2 c 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
on Nov 4, 1997