We all need a chocolate chip cookie with a glass of milk every once in a while, right? These guilt-free chocolate chip cookies are vegan and made with whole wheat flour and olive oil, and go perfectly with homemade almond or oat milk!
Preheat oven to 350 degrees F.
In a medium bowl, combine flour, baking powder, baking soda, and salt, whisking to combine, then add chocolate chips and toss well.
In a separate large bowl, combine coconut sugar, cane sugar, molasses, oil, and water, whisking until sugar has incorporated into the oil and the mixture is smooth (about 1-2 minutes).
Add dry mixture to wet mixture, then stir until just combined and no more flour is visible.
Line 2 baking sheets with parchment paper.
Fill the ice cream scooper two-thirds with dough and place the dough onto prepared baking sheets. Repeat with the remaining dough, leaving 1-2 inches of space around each cookie.
Freeze cookies on pans for 30 minutes (it’s ok to leave longer, up to 3-4 hours).
Remove cookie sheets from the freezer and transfer them to the oven.
Bake until the edges are just starting to turn golden (about 14-17 minutes).
Place the baking sheet on a cooling rack and sprinkle cookies with flaky salt (if using).
Serve warm with almond or oat milk.