Steps:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine the melted coconut oil and brown sugar. Stir until well combined and the sugar has dissolved.
Add the almond milk and vanilla extract to the coconut oil and sugar mixture. Stir until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Be careful not to overmix.
Fold in the vegan chocolate chips until evenly distributed throughout the dough.
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can flatten the dough slightly with the back of a spoon if desired.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown.
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Ingredients