Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Set aside. 

In a bowl, mix both flours, baking soda, baking powder and salt together. Set a side.

In a separate large bowl, beat together the coconut oil and coconut sugar with an electric mixer, then add the non dairy milk and vanilla extract. Beat until combined.

Combine the wet and dry ingredients and mix until combined, then fold in the chocolate chips.

Let mixture chill covered in the refrigerator for about 30 minutes. 

Roll into balls (2 tbsp worth) and place them on a baking sheet lined with parchment paper.

Bake for 12 minutes.

Let cool for 10 minutes after baking. Once cooked, dip each cookie in melted chocolate so it covers half of he cookie. Lay chocolate dipped cookies on a baking sheet lined with parchment paper. Let cool in the freezer for 10 minutes or until the chocolate firms up. Let thaw shortly before serving and enjoy!! Store leftovers in an airtight container at room temperature.