In a large bowl, mix together the vegan butter, coconut sugar and pure vanilla extract with a spatula.
Add vanilla extract and almond milk then mix until combine. Next add flour, baking powder, baking soda and salt then mix until smooth. Gently fold in the chocolate chips and oats until combined.
Using a scoop or your hands, portion the cookie dough onto a non-stick baking tray or a baking tray lined with baking paper, leaving 2 to 3 inches apart.
Bake for 15 to 18 minutes or until the edges have slightly darkened. Leave to set for 5 minutes, then place on a cooling rack.
Notes
This vegan oatmeal chocolate chip cookies will store in an airtight container for up to 5 days.
The cookie dough can also be pre-made and kept in the refrigerator for up to 2 days.