Preheat oven to 180 degrees C and line baking sheet with parchment paper.
In a large mixing bowl sift the flour, cocoa powder, baking soda and salt.
In another bowl whisk the eggs, along with Honey/maple syrup and melted coconut oil.
Pour the wet ingredients into dry and combine until well incorporated.
Fold in the chocolate chips.
Leave the mixture for 3-4 minutes, as coconut flour will absorb all the liquid.
Use an ice cream scoop or two spoons and place equal portions on the cookie sheet.
Bake in preheated oven for 12-15 minutes, until firm on the top yet soft to touch when you give a gentle push.
Cool them on a wire rack.
Once cooled store them in an air-tight container.