Add the whole wheat flour, coconut sugar, baking powder and baking soda to a bowl and mix well.

Add the coconut oil, almond milk, and vanilla and combine making sure there are no leftover lumps.

Fold in the nuts and chocolate chips.

Using a small or medium cookie scooper, scoop out equal portions of the dough. Slightly press down with a fork.

Refrigerate the dough for 30 minutes.

Bake at 350 degrees Fahrenheit for 12 minutes (15 minutes will get them a bit crispier).

Remove from the oven, let cool off, and enjoy!