Start by placing all of the ingredients - except for your coconut sugar and chocolate chips - into the bowl of your food processor. Pulse a few times before processing until the mixture balls together into a smooth dough. Be sure to scrape down the sides of your processor frequently.
Next pulse in your coconut sugar and then remove the dough onto a clean work surface.
Flatten out your dough and sprinkle over your chocolate chips. Gently knead them in evenly.
Take ¾"-1" pieces of dough, roll into balls, and flatten using the bottom of flat glass, mug, or jar. Be sure to press quite firmly as the dough is very tough. Remove gently by inserting a spatula and gently prying away from the surface. It's best to keep the spatula flush to the bottom of your glass. Repeat until all cookies are complete. If any chips fall out just gently press them back in!
Place your cookies into a container and line with greaseproof paper, be sure to layer them with sheets of greaseproof paper inbetween to prevent sticking. Leave in the fridge for 10-15 minutes in order for them to firm up.
Store your cookies in an airtight container in the fridge and consume within one week.
Notes
*Please note that all cup measurements used are British cups and thus equal to 250ml unless stated otherwise.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/choc-chip-and-orange-blossom-raw-cookies/