Stir the almond flour and salt together in a medium bowl.

Add the coconut oil, maple syrup, almond milk, and vanilla and stir well to combine.

Fold in the chocolate chips.

Using your hands, roll out the dough into a dozen small balls and set onto a plate.

Place in the refrigerator for 30 minutes.

Prepare a baking sheet with parchment paper.

Place the dark chocolate into a microwave-safe bowl and melt in the microwave.

Remove the cookie dough balls from the refrigerator.

Use a spoon to carefully dip each ball into the melted chocolate and then place onto the parchment paper.

Move the baking sheet into the freezer for 30 minutes to let the chocolate harden.

Store in the refrigerator.