Preheat your oven to 375°F. Cover a cookie sheet with parchment paper.
Cream together the coconut oil and sugars with a stand mixer or hand-held mixer on medium speed until light and fluffy.
Beat in the flax egg, applesauce, and vanilla.
In a separate bowl, combine the dry ingredients and stir until well combined.
Add the flour mixture to the wet ingredients and beat until well combined. Add the plant-based milk, one tablespoon at a time, mixing until you have a nice cookie dough consistency.
Add chocolate chips and stir to combine.
Place rounded tablespoons of dough on an ungreased cookie sheet. Bake for 8 to 10 minutes until cookies are nice and gold around the edges.
Remove from the oven and wait for a minute before placing on a wire rack to cool.
Store cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. They can be frozen for up to 2 months.
Notes
* If the dough is too dry, add a tablespoon additional plant-based milk.