Preheat oven to 350°F and line a large baking sheet (I used a half sheet pan) with parchment paper. If you do not have a baking sheet large enough, you can use two baking sheets and bake in two different batches. You just want to make sure the cookies are not too close to each other on the tray.
Using a spoon, mix together vegan butter, coconut sugar, aquafaba and vanilla extract in a large mixing bowl until well-combined.
In a separate bowl, combine chickpea flour, kosher salt, baking powder and baking soda.
Add dry ingredients to wet ingredients and mix together with a spoon.
Fold in chocolate chips
Use a cookie scoop (I used a #40 disher) or your hands to create 15 dough balls.
Press down each dough ball lightly with your fingers.
Bake for 11-15 minutes (mine took 13 minutes). If you are baking in two batches, ensure the second tray is kept away from the heat of the oven until you take the first batch out. You can keep it in the refrigerator if desired.
If you are using the optional sea salt, sprinkle sea salt to taste onto the baked cookies as soon as they come out of the oven.
Cool on the baking sheet for 5 minutes to ensure the cookies are set. Then, use a flat spatula (turner) to transfer cookies to a cooling rack for 10 more minutes.