Depending on how much other flavor there is in the cookie, you could try garbanzo bean flour. I do GF baking, and I've used it in place of/swapped for half of soy flour before. The one thing is that the dough has to be otherwise very flavorful, or your cookies will taste like hummus, and that is a bad bad thing. (But I just made peanut butter cookies tonight that were half garbanzo and half rice flour, and they turned out quite yummy.)
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ninetydegrees
no subject
on 2010-05-07 11:48 pm (UTC)