I love these cookies so much. They are the perfect combination of sweet, doughy and chewy. The key is to take them out of the oven before they over-bake, but you don't want to remove them too early because they won't be quite firm enough! 

Quick to bake, patience comes in chilling the dough in the fridge for an hour first, then watching the oven like a hawk to take them out to cool just as they're turning a lovely golden brown. If you catch them at just the right time they're lovely and soft and chewy. A few minutes over and they're still lovely .. just more crunchy! 

INGREDIENTS

130g rolled oats

120g plain flour

1/2 tsp cinnamon 

Large pinch of salt

150g coconut sugar

130g vegan butter

2 tbsp almond or oat milk 

150g vegan dark choc chips 

METHOD

Preheat the oven to 180C and line a tray with baking paper

Add all the dry ingredients - except the choc chips - to a large mixing bowl

Melt the butter in a saucepan and carefully pour into dry mix along with the almond milk. Stir together to combine with a wooden spoon. Then add the choc chips and mix in well. The mixture should be slightly sticky. If it's too dry, add a little more milk 

Place the bowl in the fridge to chill for at least one hour. You can leave it overnight if you'd prefer

Take a spoonful of cookie dough and roll into a ball. Place on a lined baking tray. There's no need to flatten into cookies, the warmth of the oven is going to do that for you creating lovely dome shaped chewy cookies. Repeat x 20 allowing enough space around each cookie ball for it to spread (I did it in two batches) The key is to ensure the choc chips are pretty evenly spread between the cookies

Bake for 10 - 15 minutes, checking regularly after the 10 min mark. You want the cookies to have spread and just be turning slightly golden on top 

Remove from oven. Allow to cool properly before placing the cookies into a tin. Store for up to 5 days (if they last that long!)