¼ cup unsweetened Almond Milk (or your favorite non-dairy milk)
1 ½ cups All-Purpose Flour
½ tsp. Baking Soda
½ tsp. Salt
¾ cup Chocolate chips or chunks
Preheat oven to 350°F. Line 2 baking sheets with baking paper.
Beat together sugars, oil, tapioca flour, vanilla extract and almond milk in a mixing bowl.
Use an egg beater to mix it well, for about 1-2 minutes, until the mixture is thick and smooth.
Add the flour, baking soda and salt and mix until well incorporated. Fold in the chocolate chips.
Use a spoon to form ping pong ball size balls onto the baking sheet. Flatten the balls out with your hands to about 2 1/2 inches. The cookies will spread out so keep a one inch gap between them. Bake for about 12 minutes or until they are just a little browned around the edges.
Let them cool on the baking sheet for about 5 minutes then transfer to a cooling rack.