Preheat your oven to 350F and line a baking sheet with a Silpat or parchment paper.
In a medium bowl, whisk together the coconut flour, coconut oil, maple syrup, vanilla, salt and eggs until a uniform batter is created. The batter will start off a bit runny, but will thicken as the coconut flour starts to absorb the moisture. Add in the chocolate chips, and stir to distribute them evenly. (Note: Enjoy Life brand chocolate chips are dairy-free & nut-free.)
Use a heaping tablespoon to drop the cookie dough onto the lined baking sheet, and use your hands to flatten the cookies. Keep in mind these cookies will NOT spread on their own, so you'll want to shape them how you'd like them to turn out.
Bake at 350F for 12-14 minutes, until the edges are golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
If your batter doesn't thicken up, you can add up to 1 more tablespoon of coconut flour to thicken the batter. (60 grams total, by weight.) The resulting cookies will be slightly more dense, but my kids still eat them that way!