Preheat the oven to 350°F (177°C).

In a medium bowl, whisk together almond flour, cocoa powder, baking soda and salt.

In a small bowl, mix together honey, coconut oil and vanilla extract. Add wet ingredients to the almond flour mixture and mix well. The mixture should be thick, but not crumbly. If the mixture is too crumbly, add a teaspoon or two of coconut oil. (Too dry mixture means too much almond flour was used, so to fix it add more coconut flour and honey until the batter is wet enough to shape into  a cookie.)

Stir in chocolate chips.

Using a medium cookie scoop, shape the dough into 1-inch balls and place 8-10 cookies per baking sheet. If not using non-stick pan, line the baking sheet with a parchment paper. Flatten the cookie dough balls, and place couple chocolate chips on top, if desired, for perfect look.

Bake for 8-10 minutes, or until the cookies look done. The cookies are quite fragile as they come out of the oven, so cool for 5-10 minutes on the baking sheets first, and then transfer onto wire rack to cool completely.

Store the cookies in airtight container in the fridge.