Thanks @pariza

Ingredients

1/2 cup coconut oil, room temerature
1/2 cup granular sugar
1/2 cup brown sugar, packed
2 tablespoons coconut cream (*see note)
3/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon arrowroot powder or cornstarch
2 cups blanched almond flour
1 cup (175g) semi-sweet chocolate chips or chopped chocolate
Instructions

Preheat oven to 350 degrees F (180 C). Cream together the coconut oil and sugars in bowl of stand mixer or large bowl. Scrape sides of bowl and add the coconut cream; beat until fluffy. Add vanilla, soda, salt, and starch. Add flour one cup at a time and beat after each addition. Stir in chocolate until combined.
Line a cookie sheet with parchment and roll dough into balls, about 1 inch in diameter, and place about an inch apart on baking sheet. Press the cookie dough balls down slightly and place tray in oven. Bake for 10 - 12 minutes until the edges are golden.
Remove and cool for at least 5 minutes and enjoy.
Notes

*Coconut cream is slightly different than coconut milk. You can buy canned coconut cream in your local health food store or online. If you can't find it however, you can use the cream that separates from the liquid in regular coconut milk is chilled. . . .

Version with Eggs; If you would like to try the version using eggs simply replace the coconut cream in the recipe with 1 medium egg + 1 egg white, add an additional 1/2 cup almond flour and an additional 1 teaspoon starch. You also might want to chill this dough before forming into balls, as it's a bit sticky.