Eggless Multigrain Chocolate Chip Cookies

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.

2. 2

   In a large mixing bowl, combine 120g whole wheat flour, 60g rolled oats, 40g almond flour, and 1 tsp baking powder. Mix well.

3. 3

   In a separate bowl, whisk together 80g brown sugar, 60ml vegetable oil, 60ml almond milk, and 1 tsp vanilla extract until the sugar is mostly dissolved.

4. 4

   Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

5. 5

   Fold in 60g dark chocolate chips evenly into the dough.

6. 6

   Scoop tablespoon-sized portions of dough onto the prepared baking tray, leaving some space between each cookie.

7. 7

   Gently flatten each cookie with the back of a spoon or your fingers.

8. 8

   Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.

9. 9

   Remove from the oven and let the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

10. 10

    Enjoy your eggless multigrain chocolate chip cookies!