dairy free, vegan chocolate chip cookies
In a medium mixing bowl, combine coconut oil and sugar. Mix well with a wooden spoon. Add in the egg and vanilla extract and mix until combined. Mix in baking soda and sea salt.
Add in flour, folding it in until just combined as not to over mix.
Fold in the chocolate. Cover with plastic wrap and refrigerate for at least an hour (up to 48 hours).
Preheat oven to 350 degrees.
Line about 2 baking sheets with parchment paper. I like to use a small cookie scoop, which yields about 24 cookies. Press down slightly and then sprinkle the top of each with flaky sea salt.
Bake for 12-14 minutes or until edges begin to brown. Let cool for about 5 minutes on the baking tray, then transfer to wire rack to cool completely.