Preheat your oven to 350 degrees F.

In a large mixing bowl with a handheld mixer or in the bowl of your stand mixer, cream together coconut oil and brown sugar until completely mixed and sugar is broken down for about 5 minutes. Pour in almond milk and vanilla and mix on low until thoroughly mixed in, about 1-2 minutes.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Whisk together. Add the dry mixture to the wet mixture and carefully stir until they are just combined, don’t overwork your dough. Fold in your chocolate chips until evenly spread throughout.

Scoop dough with a tablespoon-sized scoop and roll into balls. Place them evenly spaced on a parchment-lined baking sheet. Carefully press down on each ball lightly with your palm to slightly flatten out each cookie.

Bake in your preheated oven for about 8 minutes. Once the edges are golden and the cookies are set, pull them from the oven and set them on the cooling rack.