Instructions

1. Preheat the oven to 375 F.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate medium bowl, whisk together sugar with oil, water, apple cider vinegar, and vanilla extract until smooth.
4. Add wet ingredients to the flour mixture. Stir until well combined. Cover bowl with plastic wrap and refrigerate the dough for 30 – 60 minutes (not required but helps cookies retain their shape while baking).
5. Line two cookie sheets with parchment paper. Remove dough from the refrigerator and scoop around 2 tablespoons per cookie. Press the mounds down with your palm to flatten slightly. Fill one sheet with 12 cookies and use remaining dough on second sheet.
6. Bake for 8 to 10 minutes. The cookies should be puffed up and very lightly browned on the bottom (but not on the edges or tops).
7. Remove from oven and allow to cool on the pan for 2 minutes before removing to a cooling rack.
8. Great straight out of the the oven. Store at room temperature in an airtight container for up to 5 days.