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Am receiving many questions regarding my cookie recipe:

Re: soya powder......the brand of soya powder I used is Fearn, and I got it
at whole foods. the can says that the difference is that the soybeans are
cooked before being ground, but in soy flour they are ground raw...it is
supposed to give a milder flavor.  and I think it does give a milder flavor.
Almonds:  I grind them as finely as possible in a food processor.  Almond
flour should work just fine.  I just do it this way to save money.
GF flour blend:  any blend you like will do.  I use a "brown Betty" mix I
make at home:  roughly using Bette hagman's proportions, but using brown
rice flour instead of white rice.
P.S.  my last batch turned out a bit drier than i promised, so maybe upping
it to four eggs or adding extra smashed banana would help if you want a
moister cookie.
Lynn

* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *