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1-1/4 C unsweetened rice flour
1 C oat flour
1/8 tsp xanthan gum
1 tsp baking soda
1/4 tsp salt
1 C packed light brown sugar
3/4 C granulated sugar
1/2 C corn-oil margarine, softened
1 tsp vanilla extract
2 large egg whites
3/4 C semisweet chocolate chips
non-stick cooking spray

1. Whisk together flours, xanthan gum, baking soda and salt in a small mixing bowl.
2. In a large mixing bowl, beat together sugars and margarine until fluffy. Add vanilla and egg whites, beating until well mixed. Add flour mixture and beat until well mixed.
3. Add chocolate chips and mix with a wooden spoon.
4. Spray cookie sheet with non-stick cooking spray. Drop dough by tablespoonful onto cookie sheet, leaving plenty of room for cookies to spread during baking.
5. Bake in pre-heated 350° F oven for 10-12 minutes, until golden brown. Remove from oven and allow to cool on the cookie sheet for another two minutes before removing to wire racks.

Makes 3 to 4 dozen, depending on size of individual cookies.

Note: This recipe is tweaked from a recipe in the June 2007 deadtree edition of Cooking Light.

Note: The dough is dry when compared to traditional chocolate chip cookie recipes, but the cookies turn out just fine.

Note: This is not an exact replacement for Toll House™ cookies. Those with highly-tuned taste buds will be able to taste the oat flour. But these sure beat nothing at all!

Note: Xanthan gum may be hard to find, but the cookies crumble easily without it.