Preheat oven to 350º F, and line a sheet pan with parchment paper.
Combine the coconut flour, baking soda and salt in a bowl and set aside.
Place almond butter, coconut sugar and coconut oil in the bowl of a stand mixer fitted with the paddle (or a bowl with a hand mixer). Beat on medium until it makes a smooth emulsion.
Add in eggs one at a time, allowing to blend before adding the additional egg.. Scrape the bowl between additions, ensuring the ingredients from bottom are well mixed.
Add the chocolate chips or chunks, and only mix until well-dispersed.
To portion the cookies, I like to use a portion scoop (I like the red-handle scoop, which is about 1-1/3 ounce size), or use a 1/4 cup measuring cup. Level off and drop onto sheet pan, well spaced, as they will spread. Press down on the center with dampened fingers to flatten slightly, so cookie bakes evenly.
Bake for 8-10 minutes, rotating sheet pan halfway through baking.
Use the Vanilla Coconut Cream Ice Cream recipe to make ice cream sandwiches with the finished cookies.
Makes about 12 cookies

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