Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl, beat together eggs, granulated sugar, vegetable oil, and vanilla until light and frothy.

Gradually fold the dry mixture into the wet ingredients until just combined.

Gently fold in the dairy-free chocolate chips.

Drop rounded balls of dough onto prepared baking sheet, leaving space between them.

Sprinkle a light dash of sea salt flakes over the top of each cookie dough mound.

Bake for 10-12 minutes, until the edges are golden and centers are soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.