Preheat oven to 375 degrees and line a large baking sheet with parchment or a silicone mat.
Whisk together the flour, sugar, salt, and baking soda in a large bowl.
Measure the coconut oil, then melt it in a mug in the microwave or in a small saucepan on the stove. Add the vanilla, orange zest, orange extract, 2 Tbsp of milk and apple cider vinegar to the oil and stir to combine. Pour the oil mixture onto the dry ingredients. Stir until there is no visible dry flour. If it seems too dry add another tablespoon or two of milk.
Fold in the pecans and chocolate chunks. Spoon about 2 tablespoons of dough into your hand and roll it between your palms to compact it and form a ball. Now, press it between your palms to flatten the cookie. Place on the prepared pan. They don't spread much during baking, so you will likely be able to fit them all on one large pan.
Bake for 10 - 12 minutes or until the bottoms are lightly golden. Allow to cool on the sheet for about 5 minutes, then transfer to racks and cool completely.
Makes 12 to 14 cookies. Store in an airtight container at room temperature for up to 3 days. Can be frozen for longer storage.