⅓cupmini chocolate chipsdairy free or regular
Pre-heat oven to 375 degrees and line two baking sheets with silicone baking mats or non-stick spray.
In a medium bowl, whisk together eggs with melted coconut oil, date sugar, coconut milk, vanilla, and salt.
Using a rubber spatula, stir in coconut flour and chocolate chips.
Scoop cookies using two teaspoons or a small ice cream scoop evenly between two baking sheets and bake for 10-12 minutes or until browned.
Let cookies cool completely before removing from pan.
If batter is too watery, let the coconut flour expand for 3-4 minutes and stir again with the rubber spatula.Due to the coconut flour, it is important not over cook. Cookies should be soft when they come out at 12 minutes. Let rest for a minute before transfer to a cooling rack.