In a bowl, beat the coconut oil with a whisk until it is light and fluffy (about 1 minute).

Add the monk fruit powder, vanilla extract, and salt, and then continue beating until combined for about another 30 seconds.

Sift in the almond flour and mix with a wooden spoon for about 1 minute to make a thick, homogeneous dough. Fold in the chocolate chips.

Line a baking sheet with aluminum foil, and then shape the dough into a 1-inch thick rectangle. Let it chill in the refrigerator for 30 minutes.

Once firm, cut the cookie dough into 12 rectangles, and enjoy!

Place the cookie dough fat bombs in an airtight container, and store for up to 1 week in the refrigerator.