1/4 cup unsweetened almond milk ((or your favorite non-dairy milk))
1 tablespoon tapioca flour
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
Steps
Preheat oven to 350 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.
Reviews
Carrie on 2026-03-07 (5 stars): I've been making this recipe for 17 years now! It's won so many people over to the joys of vegan baking. Delicious, foolproof (just don't skip the sugar and oil mixing part), easy...what's not to like? I tend to use a smidge less oil. And recently I've been using Enjoy Life dark chocolate chips...extra yum. Enjoy!
Rebecca Gill on 2026-02-20 (5 stars): My favourite
Molly on 2026-02-18 (5 stars): I love this recipe for making when I'm at someone else's house. It's super pantry friendly if you use cornstarch instead of tapioca starch.
al on 2026-02-13 (5 stars): love a non-butter chocolate chip cookie. serves as a good base for any variations you'd like!
the on 2026-02-10 (1 stars): These cookies are absolute bunzzzzz
Emily on 2026-01-24 (5 stars): These turned out delicious (no surprise there), but the dough was very different than as described. Mine dough was very runny. There was no way I could roll it, so I used one of those cookie dough baller things. And the cook time delineated here was too short. It was more like 12 minutes. Flavor- and texture-wise they are wonderful. Isa's recipes is so reliable. Thank you for sharing
