I found it to be very crumbly so I added more almond milk, slowly, until it reached the consistency I wanted. Baked for 12 minutes for crisper cookie bottom. Will make them again but with those adjustments.

Decent. Wasn’t the BEST but for the effort + time, it was worth it

This was quick recipe made enough to freeze extra. They were delicious and hit the spot!

Really good! Baked seven minutes and came out really soft. Someone else noted they’re good raw and they def are!

Turned out great, tastes good even raw!

Good. Easy to throw together and bake for an after dinner dessert.

nice and fluffy, still chewy, super easy to follow

Good, although a little flavorless. I’d like it to taste a little sweeter, or have a little more flavor in general. Texture and look is good.

These cookies are amazing. I made them with caramel chips and they were eaten in a matter of days. I'm making a second batch for my parents!!!

They came out okay ..

Super dry dough, tough to put together in balls, needs to be in the oven longer than 8-10 minutes.

They turned out a little cakey. I substituted coconut sugar for brown sugar, so that may have been the issue. They are still tastey, but not what I would call a great chocolate chip cookie. Maybe I’ll try with regular brown sugar next time. They are super easy and fast though.

Amazing! Only 4 stars though because I had to add extra milk to even be able to combine the dry and wet ingredients. Add a bit more milk and they are awesome! I used an ice cream scoop to get bigger, more uniform cookies and they only took 10 more minutes to bake. This is now my go to cookie recipe!

Best vegan cookies I've ever had! I substituted the coconut oil with vegan butter because that's what I had and they turned out perfect. Crispy on the outside, chewy on the inside. Will definitely be making again.

Awesome. Tossing the baking soda and adding two extra teaspoons of baking powder makes them nice, soft, and chewy!

Great! But they got really oily so I put just 1/4 cup of oil