<<Disclaimer: Verify this information before applying it to your situation.>> Dear all, I don't remember who it was that gave this cooking tip, but I must say THANK YOU for saving me a lot of testing time and for turning otherwise failures into real successes. The tip was to substitute 1c rice flour + 1TBSP tapioca flour + 2TBSP increase in liquid for every cup of wheat flour in a given recipe. The tip said that this was a good substitute in pancakes and waffles, but I have been discovering that it works well with cookies, too. Here is another cookie recipe that doesn't require chocolate chips. 3/4 c. sugar 1/4 c. oil 50 gr. bakers chocolate, melted with 1 TBSP water, a tad margarine and a little sugar 1 tsp. GF vanilla extract 2 small eggs 1/8 tsp. salt 2 cups flour mix substitute (see above tip) 1 tsp. GF baking powder powdered sugar to sprinkle on top Mix sugar, oil, chocolate and vanilla. Add the eggs one at a time, mixing well between them. Add the flour, salt, baking powder. Chill batter for 1 hour. Drop by spoonfulls onto greased cookie sheet. Bake at 190 deg. centigrade or 375 deg. F for 10-12 min. Remove immediately onto plate and dust with powdered sugar. Store in airtight container. These are sturdy, chewy cookies and taste much like the gluten ones from which this recipe has been adapted. Hope you like it. Sharon Marcus