Vegan Chocolate Chip Cookies

Line two baking sheets with silicone baking mats or parchment paper. Set aside.

Place the coconut oil, brown sugar, granulated sugar, nondairy milk, and vanilla extract in a medium bowl. Whisk until smooth and combined.

Add the flour, cornstarch, baking soda, and salt to the bowl. Mix with a rubber spatula until a smooth dough forms. Fold in the chocolate chips.

Divide the cookie dough into 20 balls, using roughly 1 1/2 tablespoons of dough for each, and arrange them spaced 1 1/2 inches apart on the baking sheets. Transfer the sheets to the freezer for 10-15 minutes. Alternately, freeze the dough balls on a small tray or large plate, then transfer to the baking sheets after freezing.

Preheat the oven to 350°F.

Bake the cookies on middle rack of oven until puffy and golden brown at the edges, 14-16 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Allow the cookies to rest on the sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.