Preheat the oven to 350℉/176℃ and line a large baking sheet with parchment paper.
Whisk together the 3 dry ingredients in a small bowl and set aside. In a separate, medium bowl, combine the wet ingredients and mix well. Then, add the dry ingredients and chocolate chips to the bowl of wet ingredients, and stir to combine.
Use a cookie scoop or tablespoon to scoop the mixture onto your prepared baking tray to make approx. 20 cookies, leaving space in between each one.
Bake for 10 minutes, then remove the cookies from the oven and let them cool for 10 minutes before transferring them to a cooling rack. Enjoy warm, or continue cooling to room temperature and enjoy.
Notes
Weigh your flour for the most accurate results. Scooping flour from a bag often results in too much flour, producing dry results. If you do not have a kitchen scale, spoon your flour into your measuring cups, and level it off with the back of a knife.
Use ACTIVE baking powder. Once opened for 6+ months in the pantry, baking powder will start to lose its effectiveness.
Your batter will look similar to pancake batter, and that's to be expected. Remember, these are low fat plant based cookies and not your ordinary butter filled variety.
Let your cookies cool for 10 minutes once removed from the oven, before handling. This cool down period will help them firm up and set.
Best served within 1-2 days, but will keep 2-3 days at room temperature, up to 5 days refrigerated, or frozen for up to 3 months.