Whisk together the melted and cooled coconut oil (or butter), eggs, peanut butter and pure vanilla extract in a large mixing bowl until everything is combined and creamy (wet ingredients). Note: you can also use a stand mixer fitted with a paddle attachment or a hand mixer if you prefer.

In a separate bowl, stir together the coconut flour, sugar-free sweetener, baking soda, and sea salt until everything is well combined (dry ingredients). Pour the dry ingredients into the bowl with the wet ingredients and stir until a thick sticky dough forms. Stir in the chocolate chips. The dough will appear very soft and greasy - this is normal.

Refrigerate the cookie dough for 15 minutes. Note: If you refrigerate the dough for longer than 15 minutes and it becomes very cold, the cookies may not spread as well during the baking process. They will still be delicious, but could be more rounded versus disc shaped.

When you’re ready to bake the cookies, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Scoop mounds of dough onto the prepared baking sheet, making any size cookies you like (use a cookie scoop if you have one!). I make 8 large cookies out of the recipe. Leave plenty of room, as cookies will spread.

Bake the cookies for 9 to 11 minutes, or until the edges are just slightly golden brown. If you’re making smaller cookies, they will need less baking time - start with 8 minutes and adjust up if necessary.

Remove the cookies from the oven and allow them to cool for at least 15 minutes before moving them. The cookies will crumble easily if you try to move them before they have a chance to set up. Serve, and enjoy!