Line a quarter sheet pan with parchment paper and set aside.
In a large bowl combine; almond butter, honey, 2 tbsp. coconut flour, vanilla extract, sea salt, and 1/4 cup of the chocolate chips. Mix until everything is well combined and you have a cookie dough consistency.
If the dough seems too loose, add in another tablespoon of coconut flour or two. Work slowly until you have the right consistency. You want it to be soft but firm enough to roll a ball. If its too firm, they will be rock hard once frozen, so we want to find that middle ground.
Roll about a heaping tablespoon of the dough between your palms to form a ball and drop on the sheet pan. Continue until you have 9 balls.
Pop the tray into the freezer for four hours or until frozen through.
Once the cookie dough bites are frozen melt the remaining chocolate chips in the microwave or a double boiler. Roll each cookie dough bite in the chocolate until its fully coated and gently remove, letting the excess chocolate drip off, and place back on the tray. Repeat until you have all 9 cookie dough bites coated in chocolate.
Place the tray back in the freezer for about 30 minutes or until the outer chocolate layer as set up and is frozen through.