Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the wet ingredients:
Creamy Natural Peanut Butter (1/3 cup)
Olive Oil (2 Tbsp)
Vegan Sugar (3/4 cup)
GOYA® Coconut Milk (1/3 cup)
Kahlua (1 tsp)
. Stir until well combined.
In a medium bowl, whisk together the dry ingredients:
All-Purpose Flour (1 cup)
Baking Soda (1/2 tsp)
Kosher Salt (1/2 tsp)
Now, add the dry ingredients slowly into the wet ingredients and stir until just combined.
Add in the
Old Fashioned Rolled Oats (1 cup)
Vegan Dark Chocolate Chunks (1/2 cup)
to the dough and stir until just combined. Be sure to not overmix it!
Coat a baking sheet with a nonstick cooking spray and drop cookies, so they are spaced about one inch apart.
Bake for about 8-10 minutes or until the edges are just barely golden brown. The top should not be brown and they will still be a bit pillowy. They might look like they need a few more minutes, but once removed they will set.
Remove from the oven and immediately sprinkle with
Finishing Salt (to taste)
. Allow them to rest a couple minutes on the baking sheet before placing on a cooling rack. Repeat with remaining dough.
Serve warm with a tall, cold glass of your favorite vegan milk and enjoy!