Amounts are a bit estimated, as the original recipe didn't call for soymilk at all (I substituted soynog for parts of each liquid to my taste) and I eyeballed some things. I was fairly generous with the cloves as it's a very eggnoggy spice (also, I didn't want to use too much liquid and throw off the recipe entirely). This was sort of trial-and-error; I had to add more flour when I added the soymilk mixtures because it was way too runny, et cetera. Like I said, you may need to play around with this- but hey, I did, and I'm tempted to eat all of them in a single sitting.
I made two batches: I didn't use chocolate chips in the first- it was also much thinner and had to bake for longer than the second batch, in which I did use chocolate chips and added more oats. The first batch are more like eggnog oatmeal cookies- monstrous in diameter in comparison to most other cookies I've made, thin, and crispy on the edges but moist in the middle. The second batch are more like... oatnog chocolate chip clusters of love. Anyway, play around if you'd like and enjoy!
2 1/4 C quick oats
1 C whole wheat flour
1/2 C light brown sugar
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp baking powder
1/3 C oil/soynog mixture
1/2 C maple syrup/soynog mixture
1 T vanilla extract
cloves and cinnamon to taste
vegan chocolate chips (optional)
Preheat oven to 350-degrees Fahrenheit. Lightly oil cookie sheet. Mix together oats, flour, sugar, salt, baking soda, baking powder, and chocolate chips. In a separate bowl, blend oil, maple syrup, eggnog, and vanilla extract. Add wet ingredients to dry and mix until well incorporated. Drop heaping tablespoons of batter onto the cookie sheet. Bake 10-15 minutes. Eat and be merry.