Preheat the oven to 375°F (180°C).
Add melted vegan butter, coconut sugar, and maple syrup into large bowl and whisk together. Then, add the vanilla and mix in.
Sift the flours and cocoa powder into a mixing bowl, then mix in the baking soda and salt.
Slowly mix in the dry ingredients to the wet. The mixture may begin to crumble as it is mixing together. Slowly drizzle in the almond milk until the mixture begins to stick together. Add no more than 1/4 cup almond milk.
Mix in the chocolate chips. If time permits, transfer the dough into the fridge for 15-30 minutes. The cookie dough will be very thick, but sticky enough to form into balls.
Scoop cookies onto a parchment-lined baking sheet. Each cookie should be about 2 tbsp in size.
Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. This is fine as they will firm up as they cool.
Leave the cookies to cool on the cookie sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooking.