These cookies have a rather conventional flavor and texture in spite of containing no wheat, eggs, corn or soy.
3 cups sugar (See Sugar in the Glossary)
1-1/2 c. palm oil shortening
1 c. of any variety of milk or "milk" you are not allergic to.
You can use water if necessary (See Milk in the Glossary)
2 Tb. corn-free vanilla extract
2-1/2 c. rice flour (superfine rice flour if you can find it: it gives a better texture)
1 c. coconut flour (See Coconut in the Glossary)
6 Tb. potato starch
1-7/8 tsp. baking soda
3/4 tsp. cream of tartar
Preheat oven to 350 F. Cream together sugar and shortening. Add vanilla and milk and beat. Mix the remaining (dry) ingredients together. Add dry mix to wet ingredients and mix until blended. Place by tablespoonfuls on greased cooky sheet and bake 10-15 min.