Cream softened butter with light brown sugar, agave, and vanilla until light and fluffy. There shouldn’t be any lumps of butter. 

In a separate bowl, combine the dry ingredients (flour, cornstarch, baking soda, salt). 

In 3-4 parts, add dry ingredients to the wet. 

Once mixed, fold in chocolate. Add nuts if desired.

Scoop into ¼ c balls (I use an ice-cream scoop). Refrigerate for at least an hour, ideally overnight. 

When ready to bake, preheat oven to 350 F. Arrange cookies on sheet with at least 3-4 in between each dough ball. DO NOT PRESS. Bake for 10-14 mins or until edges are almost starting to brown. 

Let cool on pan for 5-10 mins, then transfer to cooling rack. 

Melt coconut oil and coconut milk together in a sauce pan. 

Add maple syrup and cocoa powder, whisking constantly. 

When mixture starts to thicken (or reaches desired consistency) remove from heat and add chocolate chips. Stir until melted. Taste and add whatever you think it needs!

Maple syrup if not sweet enough 

Cook a little longer if not thick enough 

Add a little coconut milk to thin out if needed. 

The hot cookie is the base of the sundae. Add a couple scoops of vegan ice cream, then drizzle on the hot chocolate sauce! Add whatever other toppings you like and dig in!