Preheat the oven to 350°F and line a cookie sheet with parchment paper.

In a bowl, beat together both of the sugars, tapioca flour, grapeseed oil, and water with a fork until it thickens and resembles a smooth caramel.

Stir in the vanilla extract.

Add the flour, baking soda, and salt and mix gently until almost combined but a few streaks of flour still remain.

Add the chocolate chips and knead gently with your hands until the dough comes together.

Use a small cookie scoop to scoop the cookies out onto the parchment paper and press down on the tops slightly to flatten the cookies.

Bake for 8-9 minutes or until the edges are slightly golden brown.

Cool on a wire rack.