Preheat oven to 375° F and line a large baking sheet with parchment paper.
In a medium sized bowl combine almond flour, salt and baking soda.
Using a stand or hand mixer, mix room temp coconut oil and truvia brown sugar on medium speed for 5 minutes.
To the coconut oil mixture add vanilla extract, 2 room temp egg whites and 1 room temp egg. Mix for 1 to 2 aditional minutes.
Slowly add dry almond flour mixture to the wet coconut mixture and stir until well combined.
Pour in Lily's chocolate chips and mix until combined.
Using a cookie scoop or table spoon, drop round dough mixture onto parchment lined cookie sheet. Flatten each round with thumb or back of spoon to form cookie rounds (about 1" thick).
Bake for approximately 12-15 minutes. The tops should be golden brown.
Allow to cool on wire racks for 10-15 minutes. Store cookies in airtight container or freezer.
