1. . chocolate chips INGREDIENTS ½ baking soda ½ salt brown sugar
white sugar
2/3 cup canola oil
non-dairy milk such as almond or soy
tapioca flour (can substitute cornstarch or arrowroot)
vanilla extract (2 teaspoons)
+ all purpose flour
½ baking soda
½ salt
. chocolate chips
INGREDIENTS

2. “Preheat oven to 350 F. Lightly grease two large light metal baking sheets.
Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, 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 salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.
For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 ½ inches and bake for only six minutes.”
Isa Chandra Moskowitz
DIRECTIONS