Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, stir together the flour, baking soda, baking powder, and salt.
In a medium bowl, with a hand-held electric mixer, beat the coconut sugar with the coconut oil for 2 minutes on medium speed. Scrape down the sides, add the vanilla and egg, and beat for 30 seconds.
Add the coconut oil mixture to the flour mixture and stir with a rubber spatula or wooden spoon until well combined and no flour is visible. Fold in the chocolate chips.
Roll about 1½ tablespoons of the mixture at a time into balls. Place them about 1 inch apart on the prepared baking sheet.
Bake for 10 to 12 minutes, until golden. Transfer the cookies to a rack to cool completely. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days, or in a resealable freezer bag in the freezer for up to 1 month.