Step 1

Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.

Step 2

In a large bowl, use a hand or a stand mixer to beat together the sugar,oil and vanilla until smooth, for about 1-2 minutes. Add the milk and the oats then beat on low for another 15-30 seconds.

Step 3

To the bowl, add the oat flour, almond flour, baking soda, baking powder and salt. Beat together until a dough forms. It might seem dry or crumbly at first but just keep beating until it comes together and don't worry about overstirring. Lastly, fold in the chocolate chips until evenly distributed.

Step 4

Using a scooper or a spoon, roll about 1-2 tablespoons of the dough into balls. Gently press down to shape into a disc about ½-inch thick. The cookies will spread a little during baking but not a ton.

Step 5

Bake in the oven for 10-12 minutes, until golden brown on the edges. Remove from oven and allow to cool. Be sure to allow to cool completely before removing from the cookie sheet as they will be too soft too handle when warm but they will firm up as they cool. Store leftovers in an airtight container for up to 1 week. You can also freeze the balls before baking and bake from frozen when ready to eat.