Preheat your oven to 350° Fahrenheit (180° Celsius). Melt the vegan butter substitute on low heat.

Combine the dry ingredients in a bowl, before adding the molten vegan butter, oat milk, and vanilla extract. Add a pinch of salt as well. Next, add ¾ of the chocolate cookies. Combine until you have a uniform dough.

Get a baking tray with parchment paper ready, and you are good to go to shape these delicious chocolate cookies. I like to press the dough down with the bottom of a glass. top with the remaining chocolate chips.

Bake the cookies for 10-15 minutes, depending on the size and thickness. They will harden once they have cooled. Transfer them to a cooling rack, add a pinch of flakey sea salt, and let them rest for about 20 minutes.