Stir together granulated sugar, brown sugar, salt, and coconut oil until well combined. Add almond milk and vanilla. Whisk until completely combined.

Sift in flour, baking powder, and baking soda. Stir until batter comes together. (Note: this dough will look more liquid than most other cookie doughs.)

Add chocolate chips and stir until well incorporated. Refrigerate until firm, about 30 minutes.

Preheat oven to 350°F. Shape dough into 1 1/2-inch balls and place 2 inches apart on a parchment paper-lined baking sheet.

Bake until barely browned on edges, rotating the pan halfway through baking, about 15 minutes. Remove to wire rack to cool before serving.