Chocolate Chip Cookies

I have a huge sweet tooth so I am always looking for allergy friendly cookie recipes. I just found an amazing book called "Vegan Cookies Invade Your Cookie Jar" by Isa Chandra Moskowitz and Terry Hope Romero. I've only tried a few of the recipes, but they have all been absolutely delicious!

The Chocolate Chip Cookie recipe is just too good not to share. I did make a couple of changes which I will put in ( ) next to the original recipe. Enjoy!!

Chocolate Chip Cookies
1/2 cup brown sugar
1/4 cup white sugar
2/3 cup canola oil (I used coconut oil, mainly because I didn't have any canola but it does give it a wonderfully rich taste)
1/4 cup unsweetened almond milk (I used So Delicious Coconut Milk because it is dairy, soy and corn free)
1 tbs tapioca flour
2 ts pure vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup chocolate chips

1. Preheat oven to 350 F. Lightly grease 2 baking sheets.
2. Combine sugars, oil, 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 sugar and oil collide, so it's important that you don't get lazy and skip this step. Mix in the vanilla.
3. 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.
4. For 3-inch cookies, roll the dough into balls about the size of Ping-Pong balls. Flatten them out in your hands to about 2 1/2 inches. As they cook, they will spread a little bit. Place on a baking sheet and bake about 8 mins until they are just a little browned around the edges. Let cool on the baking sheet about 5 mins then transfer to wire racks.
5. Enjoy!!