Preheat oven to 350° F and line a half sheet pan with parchment paper (or two smaller baking sheets that fit side by side on the center rack of the oven).
Mix the vegan butter, peanut butter and coconut sugar with a wooden spoon until smooth and creamy.
Add the almond milk and vanilla extract and mix until well combined.
In a separate bowl, whisk together the flour, xanthan gum, baking soda and salt.
Sift the flour mixture into the bowl with the wet ingredients, and then add the oats.
Fold everything together until just combined.
Add the chocolate chips and gently fold again to combine.
Using a large cookie scoop, scoop out approximately 3 tablespoons of dough and roll into balls. Arrange the dough balls on the baking sheet(s), leaving enough space between each cookie for them to spread out as they cook.
Using the bottom of a glass, press down on the top of each cookie dough ball to flatten it slightly.
Bake for 12-14 minutes or until golden brown. The cookies will be very soft when fresh out of the oven but will firm up as they cool.
Leave the cookies on the baking sheet(s) for about 10 minutes before transferring to a wire rack to cool completely.