Heat up the oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep your cookies from sticking and to ensure an even bake.

Blend the wet ingredients: In a large bowl, combine the melted coconut oil, coconut sugar, non-dairy milk, and vanilla extract. Use a whisk to mix until the ingredients are smooth and creamy. This will give your cookies their signature softness.

Combine the dry ingredients: In another bowl, whisk together the flour, baking soda, and salt. Ensure everything is evenly mixed, this step is key to achieving consistent results with each cookie.

Bring the dough together: Gradually add the dry ingredients to the wet mixture, stirring gently with a wooden spoon or spatula. Mix just until a dough forms, overmixing can make the cookies tough. For a festive twist, fold in dairy-free chocolate chips or dried fruits like cranberries or raisins.

Shape the cookies: Scoop the dough into tablespoon sized portions and roll them into balls. Place them on the prepared baking sheet, leaving about 2 inches of space between each one. Feel free to press them lightly for a classic cookie shape.

Bake to perfection: Bake the cookies for 10–12 minutes, or until the edges are lightly golden. Avoid overbaking, the centers should still feel soft when you remove them from the oven.

Cool and enjoy: Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack. Once cooled, they’re ready to enjoy. They’re perfect warm with a cup of hot cocoa or as part of a holiday dessert spread.