I want to make the chocolate chip cookies for Christmas. I just went to Whole Foods and they had "Tapioca" (Bob Mills), and they had "Tapioca Starch" that said to use in place of cornstarch. Are either of these ok to use in the cookie recipe?
Without having used it myself, I'm saying that starch is not the same as flour.
If the recipe calls for a flour, than you might be able to replace that with some other kind or variety of flour, but not with starch.