These vegan oatmeal chocolate chip cookies are so moreish. They have a crunchy exterior and a super soft center. They are great for batch-making or baking in a rush, taking just 20 minutes from start to finish.
Preheat the oven to 180c (350f), and add coconut sugar and softened vegan butter to a large mixing bowl. Mix the sugar and vegan butter vigorously for 1 to 2 minutes until it's soft and creamy.
Add vanilla extract and almond milk then mix until combine. Next add flour, baking powder, bicarbonate soda, and sea salt then mix until smooth.
Once smooth, stir in the chocolate chips and oats then mix until they are evenly distributed.
Either using a scoop or your hands, portion 15 balls of cookie dough. Place them 2 to 3 inches apart on a baking tray lined with baking paper. Bake for 9 to 11 minutes or until the edges have slightly darkened but the middle is still soft. Leave to set for 1 to 2 minutes then serve.