Measure the ingredients and place to the side. Preheat the oven to 180c (350f).
Add coconut sugar and softened vegan butter to a large mixing bowl.
Mix together the sugar and softened butter vigorously for 1-2 minutes, until soft and creamy.
Add 2tbsp of almond milk and 1 1/2 tsp of vanilla extract and mix until combined.
Add the flour, baking powder, bicarbonate soda and sea salt
Combine the ingredients together until you have a smooth mixture.
Stir in the chocolate chips and oats and mix until they are evenly distributed. Recipe note: Chocolate chips can be replaced with raisins.
With either a scoop or your hands portion the cookie dough evenly into 15 balls. Place on a baking tray lined with baking paper about 2 to 3 inches apart.
Bake for 9 – 11 minutes or until the edges have slighty darken but the middle is still soft. Leave on the baking tray for 1-2 minutes until the cookies fall.
Store these cookies are in an airtight container at room temperature. They will stay good quality for up to 5 days.