2 cups sugar
1 cup margarine* (see tip)
3 teaspoons vanilla
14 ounces ground nuts (walnuts, pecans or almonds)
2 cups potato starch
12 ounces chocolate chips
3 ounces lightly chopped walnuts or pecans (optional)
Cream sugar, eggs and margarine until light and fluffy. Add the ground nuts and potato starch, mix until well combined. Stir in chocolate chips and optional chopped nuts by hand. Freeze the batter for 30 minutes to 1 hour.
Preheat oven to 350o. Drop batter by rounded teaspoonfuls onto your cookie sheet and bake for 10-12 minutes or until lightly browned.
Store in an airtight container.
*Pour 1 cup cottonseed oil into a measuring cup and freeze until solid. Use directly from the freezer.