Place the 1 cup all-purpose flour in a microwave-safe bowl and microwave in 30-second bursts, stirring after each, until it reaches 165°F (74°C). Spread on a plate to cool.

In a mixing bowl, beat 1/2 cup softened coconut oil, 1/2 cup brown sugar, and 1/4 cup granulated sugar with a hand mixer for 2 minutes until fluffy.

Add the cooled flour, 1 tsp vanilla, and 1/4 tsp salt; mix on low until combined. If too crumbly, add 2 to 3 tbsp almond milk 1 tbsp at a time until the dough clumps.

Fold in 1/2 cup vegan chocolate chips with a spatula.

Scoop into bowls and serve immediately, or chill 15 minutes for a firmer texture.