Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.
In a medium bowl, combine the coconut sugar and eggs and whisk until smooth (the eggs might resist incorporating into the sugar at first, but keep whisking!). Whisk in the vanilla and salt until blended.
Add the peanut butter and whisk until the dough is smooth and the peanut butter has completely blended into the batter (you might need to switch to a big spoon toward the end, which you’ll need for mixing in the chocolate chips, anyway). Add the chocolate chips and stir until the chocolate chips are evenly incorporated.
For cookies that stay perfectly mounded, chill the dough for 15 minutes before proceeding (if you’re in a hurry, skip the chilling step). Use a 1-tablespoon cookie dough scoop or two spoons to scoop heaping tablespoons of dough onto the prepared baking sheet, leaving 1 to 2 inches of space around each one. Chill any remaining dough while you bake the first batch.
Bake until the cookies are golden at the edges but still just a little underdone in the center, 11 to 13 minutes. Let the cookies rest on the hot baking sheet for 2 minutes before transferring them with a metal spatula to a cooling rack to cool completely. Repeat with the remaining dough. (If your first round was a little too doughy, bake this round for 1 minute longer, or if they were done past your liking, bake for 1 minute less—make note of this time, because you’ll probably want to make these cookies again!)
Natural peanut butter works well here. I used salted peanut butter, which is standard. If you are using unsalted peanut butter, add an additional 1⁄4 teaspoon salt to the recipe. Almond butter and sunflower butter work too, although I am partial to the peanut version.These cookies keep well at room temperature for about 4 days, and freeze well for up to 3 months.