Vegan Chocolate Chip Cookies

From 6 Bittersweets
Reproduced with permission from Vegan Cookies Invade Your Cookie Jar
via the authors' blog with my comments/changes in brackets
Makes two dozen two inch cookies or about 16 three inch cookies

1/2 brown sugar
1/4 white sugar
2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
[I used soymilk and could taste it a little, so I'd recommend something milder]
1 tablespoon tapioca flour [cornstarch is okay]
2 teaspoons pure vanilla extract

1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

3/4 cups chocolate chips [I found non-dairy ones at Trader Joe's]

Preheat oven to 350 degrees 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 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. 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. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.

For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.

XIAOLU'S NOTE: I had to bake a few minutes longer at the normal temperature.  Also, I baked these in 2 batches and accidentally kicked the oven up to 400 degrees F for the second.  I caught this and took them out as they started to color on top (4-7 minutes?) and they were really good -- crunchy outside with chewy, slightly gooey innards.