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 (I used Enjoy Life allergen-free mini chocolate chips in this particular batch).
Scoop dough into tablespoon-sized scoops onto a sheet lined with parchment. Then bake for 12-14 minutes.