Preheat oven to 350°F. Lightly grease two large light metal baking sheets.

Mix together the sugars, oil, vegan milk, and tapioca flour in a mixing bowl. Use a strong fork or hand mixer 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 not to rush this 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 stiff, so use your hands to really work them in.

For 3-inch cookies, roll the dough into ping pong ball-sized balls. Flatten them out in your hands to about 2½ 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.