Preheat your oven to 325 degrees and line a large baking sheet with parchment or a silicone mat.

Using either a stand mixer or handheld mixer, beat the coconut oil and coconut sugar together until it turns lighter in color and the sugar begins to dissolve in the oil. Beat in the vanilla extract.

In a small bowl, whisk together the flour, baking soda, and salt. Reserve about a teaspoon of this mixture and combine it in a separate small bowl with the chocolate chips. Toss the chocolate chips until they’re coated in the flour.

With the mixer running, slowly add the dry ingredients. Once a somewhat dry dough begins to form, add the plant milk a tablespoon at a time until you get a soft and malleable dough. It should hold together in a ball easily on its own. Add the chocolate chips last, mixing just long enough to distribute them in the dough.

Using a small cookie scoop (mine is roughly tablespoon sized), scoop out portions of the dough then place them on the lined baking sheet. Make sure to leave at least one inch between the cookies as they will spread.

Bake the cookies for 13 to 15 minutes or until the bottoms just turn golden and they have flattened. Allow the cookies to cool at least 20 to 30 minutes before eating them as the texture improves once they cool. Store any leftovers in an airtight container.

Makes about 18 small cookies.