In a stand-up mixer (if you have one), beat the coconut oil, tahini, organic granulated sugar & organic brown sugar on medium until they are somewhat creamy for about 3 minutes. You can do this manually as well, it will be a good workout. Add the plant milk & vanilla & beat it all together for another minute until well incorporated.
In a separate bowl, whisk together the dry ingredients, minus the vegan chocolate chips (all purpose flour, cornstarch, salt, baking powder & baking soda) & then add them to the wet ingredients mixing on low for another couple of minutes until mixed.
Mix the vegan chocolate chips in with a spoon or fork & refrigerate the dough for a half hour or even as long as overnight.
Preheat the oven to 350°F and line 2 baking sheets with parchment paper or silicone baking mats. Roll the dough into equally sized balls & press down the middle of each one just a bit. You want them to be spaced out well so they can spread.
Bake for 15-16 minutes. Sprinkle with salt immediately after removing from the oven if you would like, let them cool & enjoy!