In a large bowl, combine the coconut oil, nut butter, coconut sugar, coconut milk, vanilla, salt, and last, the almond flour. Mix well until smooth and creamy and set aside.

In a small saucepan over very low heat, melt the coconut oil and mix well with the coconut sugar and coconut milk, stirring continuously, being careful that the sugar doesn't burn. When bubbles just begin to form, remove from heat and stir in the vanilla, let cool a bit.

While the candy mixture cools, line an 8 x 8 inch baking dish with parchment paper.

Stir the candy base again if it separated and slowly add to the cookie dough mixture until fully incorporated and smooth.

Lastly, stir in the chocolate chips.

Using a rubber spatula, transfer the entire mixture to the parchment lined baking dish and spread out evenly. Cover with plastic wrap and chill in the refrigerator for 2+ hours or in the freezer for at least an hour, until firm.

Cut into squares and enjoy! Keep leftovers chilled.