Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the natural peanut butter and coconut palm sugar. Stir well until the mixture is smooth and creamy.
Add the beaten egg and vanilla extract to the peanut butter mixture. Mix until everything is fully incorporated.
Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
Using a spoon or cookie scoop, portion out the dough onto a parchment-lined baking sheet, leaving some space between each cookie.
Bake for 10 to 12 minutes, or until the edges are golden and the centers are set.
Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
