In a medium bowl, melt your unsalted butter or coconut oil. Once melted, add in the vanilla almond milk and vanilla extract, along with a pinch of salt. Whisk the mixture until it's smooth and well combined, then gradually stir in the coconut sugar until everything is thoroughly mixed.

Now, gently mix in the white whole wheat flour, sprinkling the baking soda evenly across the flour. Use a spatula or wooden spoon to fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

Next, carefully fold in your chocolate chips, ensuring they're evenly distributed throughout the dough.

Once combined, cover your bowl with plastic wrap and place it in the refrigerator. Allow the dough to chill for 30 minutes.

While the dough is chilling, preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.

After chilling, remove the dough from the refrigerator and scoop out portions using a cookie scoop or spoon. Place the dough balls onto the prepared baking sheet.

Transfer the baking sheet to the preheated oven and bake for 9-12 minutes. The edges should be set.

After baking, allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack.