In a medium bowl combine the almond flour, coconut sugar, coconut flour, cinnamon, baking powder, and salt. Set aside.
In a large bowl or mixer combine the eggs, oil, and vanilla extract.
Slowly add in the dry ingredients, mixing until well combined. Fold in the chocolate chips.
Line cookie sheets with parchment paper or silicone mats. Using a cookie scoop or two spoons, spoon out dough onto the lined cookie sheets about 1 1/2 to 2 inches about.
Transfer the baking sheets to the freezer and freeze the dough for 45 minutes, or refrigerate for 2 hours.
Preheat oven to 350 degrees F. Remove the cookie sheets from the freezer or refrigerator and bake for 15 minutes. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.