1/4 c. Erythritol
1/4 c. Coconut Palm Sugar
1/4 c. Date Sugar
2/3 c. canola oil
1/4 c. almond milk or nondairy milk of your choice
1 Tbl. tapioca flour
2 tsp. vanilla
1-1/2 c. (6 ounces or 170g) Better Batter Flour
1/2 tsp. salt
1/2 tsp. baking powder
chocolate chips – non-dairy
pecans or nut of preference

Preheat over 350 and grease baking sheets. Combine sugars, oil, milk and tapioca flour. Mix really well with fork for 2 mins. until it looks like caramel. Mix in vanilla. Add 1 c. of Better Batter flour, baking soda and salt and mix well. Fold in the amount of chocolate chips and nuts you like.
Roll dough into balls or use cookie scoop. Place on sheets and flatten with hands or fork.
Bake 8-9 mins. until edges are brown. Cool on sheets for 5 mins. and transfer to rack. Enjoy!!! Makes about 24 cookies.