Prep and Preheat: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Cream the Base: In a large bowl, combine the solid coconut oil and brown sugar. Use a hand mixer or a sturdy whisk to beat them together until well combined and creamy.

Add Wet Ingredients: Pour in the plant-based milk and vanilla extract. Mix again until the liquid is fully incorporated and the mixture is smooth.

Incorporate Dry Ingredients: Add the flour, baking soda, and salt directly to the same bowl. Gently mix with a spatula until a soft dough begins to form. Be careful not to overmix.

Fold in Chocolate Chips: Add the vegan chocolate chips to the dough and fold them in until they are evenly distributed throughout.

Scoop and Bake: Drop rounded tablespoons of dough onto your prepared baking sheet, leaving about 2 inches between each cookie for spreading.

Bake to Perfection: Bake for 9-11 minutes, or until the edges are lightly golden and the centers look slightly soft.

Cool Slightly: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set perfectly.