Courtesy of: Keni Scherbinski, Honey Bee Bakery
- 1/3 c. Sugar
- 1/3 c. Brown sugar
- 1/2 c. Canola oil
- 1/2 c. Non dairy milk
- 2 TBSP tapioca starch ( cornstarch or arrowroot powder work too)
- 2 tsp. Vanilla extract
- 2 c. Whole wheat flower
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 TBSP Rosemary
- 1 c. Vegan choc chips
Preheat oven to 350
In mixer combine oil and sugar and mix well.
Add milk, tapioca flour, and mix until there are no lumps, add vanilla.
In separate bowl combine flour, baking soda, & salt.
Add dry to wet and mix, add choc chips.
Use spoons to drop onto cookie trays. Bake 7 min turn pan and bar another 3-5 min