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Preheat oven to 375 F.
In a large bowl, combine coconut oil, brown sugar, granulated sugar, vanilla extract and eggs. Mix well until fully combined. Set aside.
In a separate bowl, mix rice flour, baking soda and salt.
Slowly add dry ingredients to wet. Mix well. Fold in chocolate chips.
Cover dough and refrigerate for 20 minutes.
Using your hands, roll dough into about 1-inch balls. Place spaced apart on baking sheet and bake for 10 minutes.
Store in an airtight container at room temperatures. Cookies will last about 1 week.