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1.
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Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
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2.
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In a medium bowl, stir together the oats, flours, cocoa powder, baking powder, baking soda, and salt.
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3.
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In a large bowl, beat the oil and sugar until completely blended.
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Add the almond milk and vanilla to the mixture.
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4.
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Add the dry ingredients to the wet ingredients, half the amount at a time, mixing until just blended.
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Then fold in the chocolate chips.
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5.
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Drop by rounded 1 1/2 to 2 tablespoonfuls (I love big chewy cookies) on the cookie sheet.
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I prefer using a cookie scoop because this dough is very wet.
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The scoop keeps your hands clean and helps pack in the cookie dough for nice thick chewy cookies.
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6.
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Bake for 10-12 minutes or just until the edges are firm.
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7.
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Let cool slightly on a cooling rack.
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To keep them soft and chewy, while still warm place in an airtight container to store.
