Whisk the flour, baking powder, baking soda, and salt together in a medium-sized bowl.
In a new bowl, whisk together the brown sugar, coconut oil, water, almond butter, and vanilla extract.
Using a spatula, fold the dry ingredients into the wet ingredients until no streaks of flour remain. Fold in the chocolate chips.
Cover the bowl with plastic wrap and allow to sit for 1 – 4 hours. After this time, the dough can be refrigerated for up to 24 hours, or frozen for a few months.
Preheat the oven to 350 degrees and portion out the dough to 16 pieces (about 3 tbs each) on 2 parchment paper lined cookie sheets.
Bake for 12-14 minutes, switching top and bottom sheet after 6 minutes. The cookies should just beginning to lightly brown on the edges, but appear underbaked otherwise. Remove the cookies from the oven and allow them to cool completely on the sheets [this is when they will finish baking].
Once cool, serve with almond milk or non dairy ice cream! (P.S. While the recipe calls for waiting them to fully cool, there was no way I was missing out on warm cookies. They were still slightly underbaked in the middle and tasted amazing!)