Start by preheating your oven to 350°F (175°C). This ensures your cookies begin baking at the right temperature. Trust me, hitting the right baking temperature is crucial for that perfect chewy texture.

In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Make sure there are no lumps. It’s like giving your dry ingredients a quick workout to ensure everything combines smoothly.

In another bowl, mix the brown sugar and melted coconut oil. Blend until well combined. Add almond milk, nut butter, and vanilla extract. Beat this mixture until it’s smooth and creamy. The combination of sweet and nutty will make your mouth water in anticipation.

Pour the wet mixture into the dry mixture. Stir gently until just combined. It’s okay if there are a few lumps; overmixing can lead to tough cookies. Fold in the dairy-free chocolate chips at the end. This is where the magic happens—seeing those chocolate morsels waiting to melt in the oven brings a smile to my face each time!

Using a cookie scoop or two spoons, drop dough onto a lined baking sheet. Leave enough space between each mound, as these babies will spread. Pop them in the oven and bake for about 10-12 minutes until the edges are golden. Remember, they will continue cooking when removed from the oven, so underbaking slightly is your friend.

Once out of the oven, let the cookies sit on the tray for a couple of minutes. Then transfer them to a wire rack to cool completely. The smell in the kitchen will be enticing; I promise you won’t be able to resist nibbling on one right away!