Preheat oven to 350°F (175°C) and line your baking sheet with parchment paper.
In a bowl, whisk oats, flour, baking soda, cinnamon, and salt.
In another bowl, mix coconut oil, coconut sugar, almond milk, and vanilla until creamy.
Combine both mixtures, stir gently until fully blended.
Fold in the chocolate chips without eating the dough (or do, no judgment).
Scoop dough into 14 equal-sized mounds on the baking sheet.
Flatten slightly with fingers. They're rustic—embrace the chaos.
Bake for 11–13 minutes, until edges are golden and centers look barely set.
Cool on a rack. Or eat hot, because patience is a scam.
