Add coconut oil, coconut sugar, coconut milk and vanilla to a large mixing bowl, mixing thoroughly until well combined. Stir in the coconut flour and then the chocolate chips.
Using your fingers, roll mixture into small balls and place on a lined baking tray. Place in the freezer for 1 hour to harden.
To make the chocolate coating, melt the coconut oil in a saucepan on low heat. Once melted, remove from heat, add the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through.
Once the chocolate chip cookie dough balls are ready, coat with the chocolate mixture and place back on the lined baking tray. I used a spoon and a fork to coat them in the mixture and then to drain any excess.
Place back in the freezer for a minimum 10 minutes to set. They are best kept in the freezer, just take them out a few minutes before serving.