Preheat your oven to 350°F/180 °C. Line a large cookie sheet with parchment paper.

Whisk together the peanut butter and coconut oil until smooth.

Beat in the coconut sugar, egg, and vanilla.

Mix the dry ingredients together in a separate bowl (except for chocolate chips), add the dry mixture to the wet ingredients and mix well until sticky dough forms.

Stir in the chocolate chips, then chill the dough for about 10 minutes. Using your hands form 20 balls and flatten each one into a "cookie shape" .

Bake for 10-12 minutes, until just set.

Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer to wire rack to completely cool. Store in an airtight container in the refrigerator for up to a week.