In a small mixing bowl, whisk together all dry ingredients and set aside.

Beat together softened coconut oil and coconut sugar until creamy. Add flax egg and vanilla and beat until smooth.

Add flour mixture into wet ingredients in three additions, mixing fully between each. Fold in chocolate chips.

Cover bowl and chill dough for 1 - 2 hours.

With 30 minutes left in the chilling, preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Remove dough from fridge and let sit for 5 minutes. Scoop 2 tablespoons of dough and shape into balls. Place on parchment and repeat until no dough remains. For a thicker cookie, leave balls as is, but for a thinner cookie, gently flatten them between your palms.

Bake cookies for 9 - 11 minutes until edges are brown and crispy.

Let cool on pan for 5 minutes, then transfer to a wire rack and cool completely.