Combine all dry ingredients in stand mixer (except the chocolate chips)
Sift dry ingredients together with a spoon or fork. You can do this in the stand mixer but the cassava flour may go flying since its so light!
Add all remaining liquid ingredients to stand mixer bowl.
Mix in stand mixer until smooth and there are no chunks remaining.
Pour in the chocolate chips last.
Quickly mix until they are evenly distributed in the dough.
Line a baking sheet with parchment paper and scoop 18 portions of cookie dough onto the baking sheet
Bake for roughly 18 minutes, checking after 15. Cookies will be starting to brown around edges and will still appear a bit soft, but will firm up once cooled.
Tips for this recipe
Make sure the coconut oil or butter is fully melted: One time when I made this recipe I did not melt the coconut oil completely, and the cookies ended up being a bit dry and crumbly (even though they still tasted amazing). Using melted coconut oil or butter will ensure your cookies turn out super soft and chewy, and that the consistency is just as good as the taste.Make sure your cookies are uniformly shaped: roll the dough for each cookie in your hands and make a small uniform sized ball. Place each ball on the parchment paper lined baking sheet and press down on each ball to flatten the dough out a bit. This will ensure your cookies are the same size and shape when they come out of the oven.