Step 1

In a large mixing bowl add your vegan butter and white and brown sugar. Whip them together with an electric mixer until nice and smooth.

Step 2

Stir in the vanilla, and set aside

Step 3

In another bowl, add together the flour, rolled oats, salt, baking powder, chocolate chips and cinnamon (optional).

Step 4

Add the dry ingredients to the wet. Then add one tablespoon of soy milk at a time, until your dough is nice and damp. Add no more than 3 tablespoons total.

Step 5

Set the dough in the fridge for 30 minutes to let it chill. This prevents over spreading.

Step 6

Pre-heat oven to 350 degrees.

Step 7

Add parchment paper to a baking sheet. Scoop out your cookie dough balls. I like to make them about 1-2 tablespoons in size.

Step 8

Once the oven is heated up, bake for 11-15 minutes, or until the outer edges start to get slightly golden brown. Take the cookies out of the oven and let them bake for another 3-5 minutes on the cookie sheet, then transfer them to a cooling rack.