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

In a medium bowl, combine all-purpose flour, baking soda, and salt, whisking together until evenly blended.

In a large bowl, whisk together melted coconut oil and both sugars until creamy and smooth.

Stir in vanilla extract until fully combined.

Gradually fold the dry mixture into the wet ingredients until a cohesive dough forms.

Fold in dairy-free chocolate chips until evenly distributed.

Drop rounded balls of dough onto prepared baking sheet, spaced about 2 inches apart.

Bake for 10-13 minutes until edges are golden and centers are soft.

Allow cookies to cool on the tray for a few minutes before transferring to a wire rack.