perfect soft and chewy vegan sugar cookies
these vegan sugar cookies are unexpectedly soft and chewy perfect for a sweet snack the recipe is a yummly original created by sara mellas https //www.yummly.com/dish/author/sara 20mellas .
canola oil, granulated sugar, brown rice syrup, almond milk, vanilla extract, almond extract, all purpose flour, baking powder, baking soda, salt
- 0.5 cup canola oil
 - 1.0 cup granulated sugar
 - 1.0 tablespoon brown rice syrup
 - 0.2 cup almond milk
 - 2.0 teaspoon vanilla extract
 - 0.2 teaspoon almond extract
 - 2.0 cup all purpose flour
 - 1.0 teaspoon baking powder
 - 0.5 teaspoon baking soda
 - 0.5 teaspoon salt

- preheat the oven to 350degf.
 - line two baking sheets with silicone baking mats or parchment paper.
 - set aside.
 - in a large bowl, whisk together the canola oil, granulated sugar, brown rice syrup, nut milk, and extracts until thoroughly combined.
 - add the flour, baking powder, baking soda, and salt to the bowl.
 - stir with a rubber spatula until a thick dough forms.
 - form the cookie dough into about 20 balls.
 - arrange on the prepared baking sheets.
 - bake the cookies on middle and upper middle racks of oven until they are cracked and puffy on top and slightly golden brown at the edges, 12 13 minutes.
 - check to see that cookies are done.
 - remove from oven or add time as needed.
 - allow cookies to cool for 5 minutes on the baking sheets, then transfer to cooling racks.
 - serve and enjoy.
 - store leftovers in an airtight container at room temperature for 3 days, or in the refrigerator for 5 days.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 0.5 cup canola oil
- 1.0 cup granulated sugar
- 1.0 tablespoon brown rice syrup
- 0.2 cup almond milk
- 2.0 teaspoon vanilla extract
- 0.2 teaspoon almond extract
- 2.0 cup all purpose flour
- 1.0 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt

 ### Assistant: The ingredients you'll need are:
- 0.5 cup canola oil
- 1.0 cup granulated sugar
- 1.0 tablespoon brown rice syrup
- 0.2 cup almond milk
- 2.0 teaspoon vanilla extract
- 0.2 teaspoon almond extract
- 2.0 cup all purpose flour
- 1.0 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt


You can follows these steps to make the recipe:
- preheat the oven to 350degf.
- line two baking sheets with silicone baking mats or parchment paper.
- set aside.
- in a large bowl, whisk together the canola oil, granulated sugar, brown rice syrup, nut milk, and extracts until thoroughly combined.
- add the flour, baking powder, baking soda, and salt to the bowl.
- stir with a rubber spatula until a thick dough forms.
- form the cookie dough into about 20 balls.
- arrange on the prepared baking sheets.
- bake the cookies on middle and upper middle racks of oven until they are cracked and puffy on top and slightly golden brown at the edges, 12 13 minutes.
- check to see that cookies are done.
- remove from oven or add time as needed.
- allow cookies to cool for 5 minutes on the baking sheets, then transfer to cooling racks.
- serve and enjoy.
- store leftovers in an airtight container at room temperature for 3 days, or in the refrigerator for 5 days.
- .

