In a large bowl, whisk together the peanut butter, coconut sugar, dairy free milk, coconut oil, and vanilla extract until smooth. Fold in the flour, baking soda, and a pinch of salt and pepper. Fold in the chocolate chunks.
Use a small cookie scoop to scoop 12 dollops of dough onto a lined baking sheet about 2 inches apart. Press a couple pieces of chocolate on top of the dollops of dough.
Bake in the preheated oven for 10-12 minutes. The cookies will still be slightly soft straight from the oven. Sprinkle with flaky sea salt, then let cool completely.
