Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
In a large mixing bowl, combine your dry ingredients and mix until combined. Add the wet ingredients and mix until incorporated. Fold through the chocolate chips.
Using your hands, form 12 small balls of dough and place on the lined sheet. Press each ball into a cookie shape and bake for 10-12 minutes, or until the edges looks slightly golden.
Remove from the oven and allow to cool on the tray for 15 minutes, or until the cookies can be moved easily. Transfer to a wire rack to cool completely.
TO STORE: Coconut flour cookies will keep well at room temperature, in a sealed container, for up to 1 week. Store the cookies in the refrigerator if you'd like them to keep longer. TO FREEZE: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.