Boil 2 cups of water in a medium sized saucepan. Place coconut oil and chocolate chips in a small pot and place in the boiling water bath. Reduce heat to medium-low, cover, and allow chocolate to melt [make shift double boiler. If you have one, use it instead]. Once melted, set aside.
Combine flax eggs, dates, and vanilla in a blender and process until smooth.
In a large bowl, combine flour, cocoa powder, baking soda, salt, and chocolate chips.
Pour melted chocolate and blended wet mixture into the bowl with the dry ingredients. Mix with a spoon until incorporated.
Cover and place dough in the fridge for 1 hour – note: it may be difficult to handle the dough afterward. You could try rolling the dough into individual balls before chilling.
Preheat oven to 350F
Roll chilled dough into 1 inch balls. Place on a parchment paper lined cookie sheet, keeping ½ inch between each cookie.
Bake for 9 to 11 minutes. [I baked them for exactly 10 minutes and they were perfect!]
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/01/irresistible-chocolate-truffle-cookies/