Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
In a large mixing bowl, cream together vegan butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy. Then, add Oat MALK and vanilla extract. Whisk to combine.
After, use a separate mixing bowl to combine and sift flour, cornstarch, baking soda, baking powder, and salt. Pour into the large mixing bowl. Stir to combine, then portion into 10 balls.
Prepare a small bowl with sparkling sugar, then roll each ball into the sugar until evenly coated. Transfer to the lined baking sheets, then repeat with remainder.
When ready, bake one tray at a time for 10-12 minutes. Remove from oven, then drop the baking sheet 5-8 times onto a solid surface to force the cookies to expand and deflate. Repeat with the second tray.
Gums, oils, fillers—and everything else on their labels—don’t belong in milk, or your body. We leave them out on purpose because it tastes and feels better without them.
