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25 minPreheat oven to 350°F (175°C). Add your dry ingredients (except the chocolate chips) into a bowl and mix well.
In another small bowl mix together your coconut milk, maple syrup and vanilla extract. Pour this into the dry ingredients with the chocolate chips and mix together. The dough should be pretty thick but you may need to add a tiny bit more milk depending on how fine your oat flour was.
Using a nonstick baking sheet use a small spoon and place 16 separate pieces of the dough on the sheet. Once done press them down lightly with a fork.
If your pan is not super nonstick I recommend using parchment paper.
Place in the oven for on the middle rack. Let cool completely before removing from the pan and serving. Enjoy!
The dough should be thick and scoopable, similar to muffin batter. If it feels runny, add 1–2 tbsp oat flour. The more fat in the milk you use the better the recipe will turn out. Coconut cream makes the best version. Light coconut milk, soy or almond will make thinner crunchier cookies that spread out more.
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