In a large mixing bowl add all the dry ingredients minus the chocolate chips.
In a jug combine all the wet ingredients.
Add the wet ingredients to the dry ones, mixing with a wooden spoon until you have a smooth soft dough. If you have a stand mixer you can do this with a flex edge beater attachment, just don’t overwork it.
Now add ¾ of the chocolate chips and fold them gently in the cookie mix.
Brush with vegetable oil a 21cm wide skillet pan, add the cookie dough and spread it evenly.
Finish it with the chocolate chips you kept aside tucking them in and a sprinkle of sea salt flakes. Bake for 25”.
Remove from the oven and let it cool for a few minutes, top the warm cookie with vegan ice cream and enjoy!