Pre-heat oven to 350. Line an 8x8 square pan with parchment (or you can grease the pan with a little butter or oil).
Combine eggs, almond butter, vanilla, salt, and coconut sugar. Mix together until very smooth, using a rubber spatula or wooden spoon.
Add in the melted coconut oil and stir to fully combine. If just melted, wait for it to cool a few minute so it's not too hot (this can impact eggs if too warm).
Sift the cacao powder with a sieve, tapping to work it through. This step may seem unnecessary, but cacao powder can clump easily so it really is helpful. Help push the remainder through by pressing a wooden spoon into the sieve. Stir in.
Add the almond flour in and pour the baking soda on top of the flour. I like to mix it into the almond flour a little first (avoids needing another bowl for this) and then combine everything together.
Once fully mixed, fold in the chocolate chips, saving a handful for the top.
Pour into the pan and press down using a spatula or your hands (I find that hands work best-- it's only super sticky for a second). This is a thicker dough so it needs the assistance. Sprinkle the few chocolate chips left on top.
Bake for 22-27 minutes. This depends on your oven. I personally like to see a few cracks starting to form on the edges, but where it's still a bit underdone in the center. A cake tester should come out *almost* clean. They will continue to cook once out of the oven, too. If you like them more well done, keep cooking!
