Step 1

Preheat oven to 350˚F. Lightly grease two large baking sheets.

Step 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.

Step 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.

Step 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 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. We usually get 16 out of these so we do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to wire racks.

For two dozen 2-inch cookies roll dough into walnut-size balls and flatten to about 1 1/2 inches and bake for only 6 minutes.