1 cup Enjoy Life chocolate chips (or dark chocolate chips)
1 tbsp coconut oil
Preheat oven to 350 and grease baking sheet with coconut oil.
Combine all ingredients (besides chocolate chips and coconut oil) in a food processor and pulse until you get a crumbly consistency. NOTE: Start with lower amounts of coconut flour and arrowroot flour and gradually add more until you get the proper consistency. I ended up using 1 cup of coconut flour and 1/4 cup + 2 tbsp arrowroot flour, BUT amounts may vary due to different densities of coconut flours.
Once you get a consistency that will allow you to roll out the dough, place it on a piece of wax paper sprinkled with coconut flour.
Sprinkle more coconut flour on top of dough and roll out with pin, to about 1/8th inch thickness.
Using a heart-shaped cookie cutter (or any other shape!), cut dough and place cookies on baking sheet.
Repeat the rolling/cutting process until you have used all dough.
Bake for 10 minutes, or until edges are golden brown.
Remove from oven and allow to cool for 1-2 minutes on sheet, then remove cookies to wire rack to cool completely.
While cookies cool, melt chocolate chips and coconut oil together (you can do this in the microwave, stirring after 30 second increments, or using a double boiler).
Using a spoon, drizzle cookies with chocolate as desired, or dip cookies into chocolate to cover.