In a small mixing bowl, whisk together all dry ingredients and set aside.
Beat together melted coconut oil and coconut sugar until creamy. Add flax egg and vanilla and beat until smooth.
Add flour mixture into wet ingredients, mixing fully between each. Fold in chocolate chips.
Cover bowl and chill dough for at least 30 minutes.
Preheat oven to 350ºF 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. Flatten the balls between your hands into discs, then place them on parchment and repeat until no dough remains.
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.