Mix together the wet ingredients in one bowl and the dry ingredients in another bowl. Make sure that the coconut oil is in the liquid state.
Add the chocolate chips to the dry ingredient bowl.
Next, combine the wet and dry mixtures together. Put the dough in the refrigerator to chill for about 20-30 minutes.
Preheat your oven to 350. Line your cookie sheet with parchment paper. Place dough by the spoonful on the cookie sheet, slightly pressing down the tops with a spoon to flatten it out a bit. Put it in the oven for about 10 minutes, until the edges are just turning a light brown color.
To keep it a perfectly paleo dessert, serve with a cold glass of almond milk or a scoop of coconut ice cream on top. Yum!
