Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Tip: For even baking, position the rack in the middle of the oven.

In a mixing bowl, whisk together coconut flour, salt, and baking soda. Tip: Sift the coconut flour if it’s clumpy for a smoother batter.

Add maple syrup, melted coconut oil, eggs, and vanilla extract. Stir until well combined. Tip: Let the batter sit for 5 minutes to thicken—coconut flour absorbs liquid slowly.

Fold in chocolate chips. Tip: Use mini chocolate chips for better distribution.

Scoop tablespoon-sized portions onto the baking sheet, spacing them 2 inches apart. Tip: Flatten slightly with your palm—they won’t spread much while baking.

Bake for 12-15 minutes until edges are golden. Cool on the sheet for 5 minutes before transferring. Tip: Cookies will firm up as they cool.