Preheat your oven to 180C (356F) and line a baking sheet with parchment paper.

In a bowl, mix the soft butter and sugar with a mixer or sieve, until you get a homogeneous and foamy composition.

Add the almond milk and vanilla extract, mixing continuously. Add the faience, baking powder, bicarbonate and salt and mix to even out the composition.

Stir in the crushed Oreo biscuits and chopped chocolate.

Use the ice cream/cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet. Leave about 2 inches between each cookie.

Bake in a hot oven for 13-15 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.