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In a large mixing bowl, add almond flour, maple syrup and coconut oil. Mix with a spatula until a dough forms. The dough shouldn't be too sticky, but if you pinch some of it together, it should hold its form. If your dough seems too dry and crumbly, add a little more maple syrup or coconut oil. If it's too wet, add a little more almond flour.
Add in the chocolate chips and stir until they are evenly distributed.
Use a 1.5 tablespoon cookie scoop to scoop the dough. Pack the dough into the scoop before releasing to help it stick together. Squeeze each dough piece between your palms a few times to compact it and then roll them between your palms into smooth balls.
While the cookie balls can be eaten right away, I recommend placing them in the fridge for about 30-60 minutes to help them firm up a little. They are then ready to eat. Store uneaten cookie balls in an airtight container in the fridge or freezer.