1/2 cup vegan chocolate chips (90 g) + 2 tbsp for topping your cookies, (optional), see notes
Preheat the oven to 350ºF or 180ºC.
Add the coconut oil and the sugar to a bowl and mash them with a fork until well combined. You’ll get a creamy mixture, with no coconut oil chunks.
Add the vanilla extract, milk and cocoa powder. Mix until well combined.
Add the baking soda and salt and mix again.
If the temperature is warm where you are, chill the mixture in the fridge for 15-30 minutes to firm up, or the cookies will flatten and spread too much when baking in the oven. If it’s cold where you are, just omit this step.
Add the flour and stir again. Then add the chocolate chips and stir until just combined (don’t over stir).
Make balls with your hands, place them onto a lined baking sheet, press them down a little bit and evenly distribute them, about 2 inches or 5 cm apart because the cookies will expand in the oven. I like to add more chocolate chips on top before baking, but it’s up to you.
Bake for 12-15 minutes (my cookies were ready in 15 minutes) or until lightly golden brown and the tops look set. Let them cool for 5 minutes on the baking sheet before transferring them to a cooling rack and then let them cool completely. If you don’t have a cooling rack, just use a dish or what you have on hand.
Keep the cookies in an airtight container at room temperature or in the fridge for up to 1 week or in the freezer for 1 month.
If the coconut oil is liquid, chill in the fridge for a few minutes until it solidifies.
Chocolate chips can be replaced by chopped dark chocolate.