Preheat oven to 375 and cover a couple baking sheets with parchment paper.
These cookies are a one-bowl operation. ???? I’ve added the ingredients to the list in the order I put them in the bowl.
First whisk the soy milk and ground flax together. Then add the sugars, vanilla, and refined coconut oil. Cream these ingredients together well. (If your coconut oil is room temperature, this will be easy. If it is totally liquefied, this will still work, but the dough will be a bit stickier to work with.)
Mix in pinch of salt and some cocoa powder until cocoa powder is completely integrated.
Sift in flour and baking soda together. (I always put my baking soda in the sifter with the flour ensuring a good mix. You could also use a fine mesh strainer.)
Add the rolled oats and mix together.
Add your chocolate or mix of chips and mix together well.
The cookie dough should be quite soft, and form easily into round balls. Place each ball on the prepared baking sheet leaving a couple of inches around it for spread. I find that mine flatten out to perfection without much help, but if you like a flatter cookie, give it a light pat. ????
I usually make each ball with about 2 tbsp. of batter and end up with about 2 dozen cookies.
Bake in the oven at 375 for approx 10 minutes. At 10 minutes the cookies are very soft and moist, go another minute or two for a slightly crunchier cookie. Let them rest on the tray for at least 2 minutes after coming out of the oven before transferring to cooling racks.
Notes
These cookies would keep well, if I could keep them around! Store in an airtight container for a few days if you can make them last that long!!!! Enjoy! ????