• 1 cup white, oat, or spelt flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup sugar, unrefined if desired 
• 1/4 cup brown sugar or coconut sugar
• 1/3 cup chocolate chips
• 2 tbsp milk of choice, plus more if needed
• 2 tbsp oil or melted vegan butter
• 1/4 tsp pure vanilla extract

Directions

• Combine all dry ingredients in a bowl, then stir in wet to form a dough – it will be dry at first, so keep stirring until a cookie-dough texture is achieved. If needed, add 1-2 tbsp extra milk of choice.
• Form into one big ball, then either refrigerate at least 2 hours or freeze until the dough is cold.
• Once dough is chilled, preheat oven to 325 F. Form dough balls, and place on a greased baking tray, leaving enough room between cookies for them to spread.
• Bake 11 minutes on the center rack. They’ll look underdone when you take them out.
• Let them cool on the baking tray 10 minutes before touching, during which time they will firm up. If for whatever reason the cookies don't spread enough (climate can play a huge role), just press down with a spoon after baking. You can also choose to make extra cookie dough balls and freeze them to bake at a later date.