
Nope, I shouldn't. Did I make cookies? Why, yes, I did. Should I be eating said cookies? Again, no. Am I eating cookies? Not at this very minute, but I feel a craving coming on....

Chocolate Chip Cookies - makes 2 dozen 2-inch cookies
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)
1 T tapioca flour (I just used cornstarch.)
2 t pure vanilla extract
1 and 1/2 c all-purpose flour
1/2 t baking soda
1/2 t salt
3/4 c chocolate chips
1. Preheat oven to 350 degrees. Lightly grease two large baking sheets.
2. 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 sugar and oil collide, so it's important that you don't get lazy about that 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. Roll dough into walnut-size balls and flatten to about 1 and 1/2 inches and bake for six minutes. Let cool on the baking sheet for about 5 minutes then transfer to wire racks.
Amanda's note: Perhaps because I used cornstarch instead of tapioca flour, my dough wasn't particularly stiff. I dropped the cookies in tablespoon and a half sized globs. They needed to bake for almost 15 minutes. The point is this, if you change a recipe, you may need to change the baking times. Just watch them carefully the first time you make them.