I used mini dark non-dairy, non-gmo chocolate chips (Enjoy Life brand).
Update: The last time I made these I used organic palm fruit shortening instead of coconut oil, and they were the best ever!
1/4 slightly rounded teaspoon baking soda
1/4 teaspoon salt
1/3 cup melted palm shortening, ghee or mild tasting coconut oil
1/4 cup maple syrup or honey (I like clover honey for its mild flavor)
1 tablespoon vanilla extract
1/4 teaspoon lemon juice
1 tablespoon canned full fat coconut milk (like Natural Value)
1/4 cup mini chocolate chips (like Enjoy Life)
4. Using a (measuring) tablespoon, scoop out slightly rounded amounts of cookie dough and tap it out of the spoon. Gently form smooth, round balls with the cookie dough. Place them on the cookie sheet about two inches apart. Using two fingers, lightly press down on the tops of the balls of dough. REALLY, you barely have to press at all for the ‘pudgy’ style cookie, just enough to flatten the top a little. Place another cookie sheet under the one with the cookies. (This will help keep the bottoms from browning too fast.)