Chocolate Cookies Without the Usual Allergens

     These cookies have plenty of chocolate flavor and a rather conventional texture in spite of containing no wheat, eggs, corn or soy.

     1 c. sugar (See Sugar in the Glossary)
     1/2 c. palm oil shortening
     1/3 c. of any variety of milk or "milk" (See Milk in the Glossary)
     (optionall) 2 tsp. corn-free vanilla extract 
     1/2 c. rice flour (superfine rice flour if you can find it: it gives a better texture)
     1/3 c. coconut flour (See Coconut in the Glossary)
     1/3 c. cocoa (pure cocoa, not drink powder)
     2 Tb. potato starch
     5/8 tsp. baking soda
     1/4 tsp. cream of tartar
     
     Preheat oven to 350 F. Cream the sugar and shortening. Whisk in the vanilla and milk. In a small bowl, stir the dry ingredients together. Stir the dry ingredients into the shortening/sugar mixture, and mix just until blended. Scoop spoonfuls of the batter onto a greased cooky sheet and bake 10-15 minutes. These cookies are very soft when they come out of the oven: let them cool thoroughly before removing them from the cooky sheet.

One batch, ready to go into the oven