from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero
1/2 c brown sugar
1/4 c white sugar
2/3 c canola oil
1/4 c unsweetened almond milk (or your favorite nondairy milk)(I used vanilla soy)
1 tbsp tapioca flour
2 tsp pure vanilla extract
1 1/2 c all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 c chocolate chips
Preheat the oven to 350F. Lightly grease two large baking sheets.
Combine sugars, oil, almond milk, and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until the mixture resembles smooth caramel. There is a chemical reaction when the sugar and oil collide (who knew?), so it’s important that you don’t get lazy about that step. Mix in the vanilla.
Add 1 cup of the flour, the baking soda, and the salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stiff, so use your hands to really work the chips in.
For 3-inch cookies, roll the dough into balls the size of Ping-Pong balls. Flatten them out in your hands to about 2 1/2 inches. As they cook, they will spread just a bit. Place on a baking sheet and bake for about 8 minutes- no more than 9- until they are just a little browned around the edges. We usually get 16 out of these so we do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to wire racks.
For two dozen 2-inch cookies roll dough into walnut-size balls and flatten to about 1 1/2 inches and bake for only 6 minutes.