Ingredients
- 1 cup quick-cooking oats
- 3/4 cup all-purpose flour, or gluten-free flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons vegan butter softened to room temperature
- 6 tablespoons coconut sugar or brown sugar
- 5 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 tablespoon almond milk
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.
- In a medium bowl, whisk the flour, oats, cinnamon, baking soda, and salt.
- In a separate large bowl, beat the butter and sugars using an electric hand-mixer until fluffy. Add the vanilla and vinegar and beat again.
- Stir the dry ingredients into the wet along with the milk.
- Stir in the chocolate chips.
- Drop onto the prepared pan by heaping 1-tbsp balls. Do not press them down.
- Bake until the edges are very lightly brown, about 12-13 minutes. The cookies firm up on the pan when cooling.
- Cool on the pan for 5-10 minutes, until set, and then transfer to a wire rack to cool completely.
- DEVOUR!
