I was drawn in by this recipe for chocolate chip cookies at the Post Punk Kitchen (PPK), and decided to give it a whirl.
I followed the recipe fairly closely--I used olive oil instead of canola because we didn't have canola, and soy milk instead of almond milk. I did not use tapioca flour, again because I didn't have it, although I read later that I could have probably substituted corn starch for it. I may have used slightly more chocolate chips than originally called for, as I was just finishing up a bag.
The cookies turned out pretty well, and looked remarkably like the ones on the PPK blog. The chewy texture was nice and even my partner, who does not like chocolate, enjoyed them. During the baking process, the greasiness of the dough was overwhelming--it was hard to escape just how much oil went into this recipe. If you're looking for a decent vegan chocolate chip recipe, I would recommend this one, but if you're a vegetarian or omnivore, I would recommend a recipe that uses butter and eggs instead. Halfway through the recipe I found myself asking why I was making these vegan cookies when I had butter and eggs in the fridge. Overall, it was nice to have some cookies on hand and the adventure served as a reminder that vegan isn't always better for vegetarians.