Chocolate Chip Cookies

December 12, 2003

This recipe uses soy and potato flour instead of wheat flour. The cookies

may have the consistency of cake, but they're very tasty.

3/4 cup soy flour

1/4 cup potato flour

1/2 tsp. salt

8 Tbsp. vegan margarine

6 Tbsp. sugar (Florida Crystals is vegan)

6 Tbsp. brown sugar (may use Sucanat)

1/2 tsp. vanilla

1 egg substitute (EnerG egg replacer or the tofu egg replacer blend)

1/2 cup vegan chocolate chips

1/2 cup chopped nuts, optional

Preheat oven to 375 degrees F. (190.5 degrees C).

Sift dry ingredients together. In a separate bowl, beat sugars and

margarine. Add egg substitute and vanilla to margarine and sugar mixture

and beat again, until well blended. Pour dry ingredients into wet

ingredients and stir until moistened. Add chips and nuts (if desired).

Drop by spoonful onto cookie sheet sprayed with non-stick spray, leaving 2

inches between cookies.

Bake for 10 - 12 minutes or until the cookies are light brown.

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