Chocolate Chip Cookies

Makes about 20 cookies

Using a 2oz ice cream scoop


½ cup Spotlight™ Oil

⅔ cup packed brown sugar

¼ cup sugar

¼ cup oat milk

1 tablespoon vanilla extract

½ teaspoon kosher salt

1 ¾ cups All-Purpose flour

1 tablespoon cornstarch

1 teaspoon baking powder

½ teaspoon baking soda

1 heaping cup dairy-free dark chocolate

– we like Hu brand dark chocolate gems or ¾ cup mini

dairy-free chocolate chips from Enjoy Life

Maldon Salt for topping


Mix the Spotlight™ Oil, brown sugar, white sugar, oat milk, vanilla and salt together in a mixing bowl. In a separate bowl, mix the flour, cornstarch, baking powder and baking soda together. Add the dry ingredients to the wet ingredients. Fold in the chocolate and transfer to a storage container. Refrigerate overnight. Preheat your oven to 350ÅãF on convection bake if possible, and line three baking sheets with parchment paper. Scoop the dough into balls using an ice cream scoop and sprinkle a little Maldon salt on top of each. Bake for 8 to 10 minutes, or until lightly golden brown. For gooey cookies cook for only 8 minutes.