Preheat the oven to 350°F (175°C).

Line a baking sheet with parchment paper.

In a mixing bowl, whisk together flour, cocoa powder, coconut sugar, baking soda, and salt.

In another bowl, mix melted coconut oil and almond milk until smooth.

Pour the wet mixture into the dry ingredients and stir until just combined.

Gently fold in the vegan chocolate chips.

Drop rounded tablespoons of dough onto the prepared baking sheet, spaced about two inches apart.

Bake for 10 minutes or until the edges are firm.

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