Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium mixing bowl, combine the flour, baking soda, and salt and whisk well.

In a large bowl, melt the coconut oil and mix in the brown sugar, almond milk, and vanilla extract.

Gradually add the dry ingredients to the wet ingredients and stir gently until just combined.

Fold in the chocolate chips until evenly distributed throughout the batter.

Scoop out balls of dough and place them on the prepared baking sheet, leaving 2 inches between each.

Bake for 10-12 minutes until edges are lightly golden and centers look slightly underbaked.

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