Add the nut butter, softened coconut oil, and maple syrup to a large mixing bowl. Whisk until fully blended and smooth.
Add the almond flour, coconut sugar, coconut flour, vanilla, and salt to the bowl. Use a wooden spoon to mix until combined.
If the dough is very crumbly at this point, add a tablespoon of water and use your hands to mix it. The dough should be slightly crumbly but hold together when pressed.
Mix the chocolate chips into the cookie dough until evenly incorporated.
If you want to eat the dough with a spoon, simply place it into an airtight container at this point and freeze. For small squares as pictured, continue with the next steps.
Line a square (mine is 20cm or 8 in.) baking tin with a sheet of parchment paper, leaving enough overhang to create handles.
Use your hands to press the cookie dough into the tin as evenly as possible. Place the tin into the freezer to chill for 30 minutes.
Once the dough has chilled, cut it into small squares. Top the squares with melted chocolate if desired. Keep the cookie dough in the freezer for up to one month, and serve directly from frozen.