Preheat oven to 350 degrees. Line two baking sheets with parchment.
In a mixing bowl, combine coconut flour, cocoa powder, baking soda, and salt. Set aside.
In a larger mixing bowl, beat or whisk these ingredients together until smoothly combined: Coconut oil ((solid, room temperature), sunflower butter (or whatever nut or seed butter you prefer), honey, and vanilla.
In a small cup, measure out the egg replacer. Mix in 1 TBSP water and 1 TBSP plain almond milk. Whisk with a fork until smooth and creamy texture, no lumps. If almond is an allergen, use 2 TBSP water instead.
Add the blended egg replacer to your wet ingredients, and combine evenly. If egg is preferred, beat an egg into your wet ingredients instead.
Add the flour mixture into the wet ingredients and mix until well combined and even textured. Stir in the chocolate chips and distribute evenly.
Spoon bite size portions of cookie dough on to prepared baking sheets. Dough will be wet and sticky; flatten lightly with spoon. Bake for 8 minutes, and check for doneness. Cookie centers should no longer appear wet. If they do, then bake 1-2 minutes longer at most. Remove them from oven earlier rather than later, to avoid burning the bottoms.
Recipe Notes
If eggs are not a concern, you can use one egg in this recipe instead of egg replacer. If you like European measures…