This recipe is always a hit among kids and adults; it's significantly lower in fat and cholesterol than traditional butter-laden (and even margarine-laden!) varieties, but it makes the kind of cookie that you want with a cup of dairy-free cocoa or tea.
- Preheat the oven to 375 F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the oats, flour, brown sugar, powdered sugar, baking soda and salt.
- In another mixing bowl, whisk together the canola oil, eggs, lemon juice and vanilla extract until combined.
- Add the wet ingredients to the dry, mixing until just combined.
- Fold in the dark dairy-free chocolate chips.
- Drop the mixture on the prepared sheet with a spoon, spacing the cookies about 2 inches from one another.
- Bake for 8-12 minutes, or until lightly golden brown around the edges.
- Let cool on a wire cooling rack and serve warm or at room temperature.