Whisk the flour, baking soda and salt together.

In a separate large bowl, mix the oil, almond milk, sugar and maple all together until well combined. Add the dry ingredients to the wet, mix until just combined; add the roughly chopped chocolate and stir until mixed through evenly.

Roll the cookies out into balls and onto two greased trays; it should make about 12 cookie balls, spread across the two separate trays. Pop the trays in the freezer for 30 minutes.

Preheat your oven to 180˚C 10 mins before taking the trays out of the freezer. Bake for 12 minutes, then open the oven and lift the cookie tray up a couple of inches and let it drop (aka pan banging*). Close the oven door and bake for 4 more minutes, pan bang again, bake for 4 more minutes and then remove from the oven when the edges are starting to become golden. Leave to cool completely.

*Pan banging, a la Sarah Kieffer: once the cookies start to puff up in the oven, you bang the cookie tray on the oven rack to deflate them, then let them puff again for a few minutes and bang again, and then once again a few minutes later. This gives them those glorious crinkles and cracks.

Try smooshing vegan ice cream in between two of them. Check out our waste-free vegan coconut ice cream recipe here.

Find out more about Madeleine here

Follow Madeleine on Instagram @madeleinelumley