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Chocolate chip cookies
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| CHOCOLATE CHIP COOKIES | |
| ½ cup | brown sugar, (organic is vegan) |
| ¼ cup | white sugar, (organic is vegan) |
| 2/3 cup | canola oil |
| ¼ cup | almond or nondairy milk, (I used vanilla soy milk) |
| 1 tablespoon | tapioca flour |
| 2 teaspoons | pure vanilla extract |
| 1 ½ cups | all-purpose flour |
| ½ teaspoon | baking soda |
| ½ teaspoon | salt |
| ¾ cup | chocolate chips |
1. Preheat oven 350° F. Lightly grease two large cookie sheets.
2. Combine sugars, oil, nondairy milk, and tapioca flour in a mixing bowl. Use a strong fork and mix really well, about 2 minutes, until it looks like smooth caramel. There’s a chemical reaction when sugar and oil collides, so blend well. Mix in vanilla.
3. Add 1 cup flour, the baking soda, and the salt. Mix well. Mix in rest of flour. Fold in chocolate chips. The dough will be a little stiff.
4. For 3-inch cookies, roll dough into balls the size of ping pong balls. Flatten to about 2 ½ inches on a cookie sheet. They will spread a little when baked. Then bake for about 8 minutes—no more than 9—until a bit brown around the edges. Bake 8 cookies at a time. (Don’t double up the cookie sheets in the oven.) Let cool 5 minutes, then transfer to wire racks.
Btw, I didn’t have tapioca flour. Don’t even know what the hell that is. But I figured out to just substitute cornstarch. Isa says if the batter is too runny, gradually add a little flour. If too dry, add drops of nondairy milk. I also didn’t have wire racks. Who does, besides Martha Stewart? I just used plates. The cookies were easy to remove with a spatula once completely cooled.
Happy holidays, everybody!
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