In a large mixing bowl, start with 3 cups of almond flour and sift in arrow root powder so that it is fully incorporated.
Add all of the rest of the ingredients to the bowl, setting aside the chocolate chips.
Mix ingredients completely and then fold in chips until they are evenly distributed.
Use a spoon or large cookie scoop to make (about) 26 cookies. You may need more than one cookie sheet. NOTE: If you do not have several, set out a few cooling racks so that you can transfer cookies to cool once they are done and reuse the sheet to bake another batch.
Bake 10-12 minutes until golden.
Note: Cookies will be soft and crumbly while hot. Allow to cool completely before transferring them.
