In a stand mixer, begin whipping together the coconut oil with the coconut sugar and milk. Once the mixture is well combined, add in the egg and vanilla and mix the batter together.
In a separate bowl, whisk or sift together the next five ingredients. With the mixer off, pour the dry ingredients into the bowl and begin mixing the wet and dry together on low. Once the dough is completely mixed through, add in the cup of chocolate chips, mixing quickly to combine.
Using a tablespoon, scoop each cookie onto a parchment-lined baking sheet about 1 inch apart (they will not spread much). Once you’ve scooped each cookie, gently press the top to flatten and add a sprinkle of flaked sea salt. Bake in the oven for 12-15 minutes or until the edges of the cookies have begun to turn a golden brown. Let the cookies cool completely. They will be delicate while hot.
