Preheat the oven to 350 degrees F and line a large baking tray with parchment paper.
Whisk together the 3 dry ingredients in a small bowl and set aside. In a separate, medium bowl, combine all the wet ingredients and mix well. Add the dry ingredients and chocolate chips, if using, to the wet ingredients and mix until combined.
Use a 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 from the oven and let cool for 10 minutes before transferring them to a cooling rack. Enjoy warm, or continue cooling to room temperature and enjoy.
If possible, weigh your flour for the most accurate results. If you do not have a kitchen scale, spoon and level your flour into your measuring cups, but do not scoop.For soy free, use another plant milk of choice. Almond or cashew work well here, too, if you're not avoiding nuts.Your batter will look similar to pancake batter, and that's completely normal and expected here. 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 1 week refrigerated, or freeze for up to 3 months.