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

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and sea salt until no lumps remain.

In a separate large bowl, whisk the granulated sugar, brown sugar, melted coconut oil, almond milk, and vanilla extract until smooth and combined.

Gradually fold the dry ingredients into the wet ingredients using a spatula until a thick dough forms.

Fold in the dairy-free chocolate chips until evenly distributed.

Scoop approximately 1.5 tablespoons of dough per cookie and place onto the prepared baking sheet, spacing them 2 inches apart.

Bake for 10 to 12 minutes until the edges are set but the centers still appear slightly soft.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.