Vegan Chocolate Fudge Oatmeal Cookies

1. Preheat oven to 350ºF and line a baking sheet with parchment paper.
2. In a medium bowl, stir together the oats, flours, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the oil and sugar until completely blended. Add the almond milk and vanilla to the mixture.
4. Add the dry ingredients to the wet ingredients, half the amount at a time, mixing until just blended. Then fold in the chocolate chips.
5. Drop by rounded 1½ to 2 tablespoonfuls (I love big chewy cookies) on the cookie sheet. I prefer using a cookie scoop because this dough is very wet. The scoop keeps your hands clean and helps pack in the cookie dough for nice thick chewy cookies.
6. Bake for 10-12 minutes or just until the edges are firm.
7. Let cool slightly on a cooling rack. To keep them soft and chewy, while still warm place in an airtight container to store.