Add the gluten-free flour, baking powder, coconut sugar and salt to a large mixing bowl and whisk together the dry ingredients. In a separate mixing bowl, whisk together the maple syrup, coconut oil and almond milk.
Combine the wet and the dry ingredients, also folding in the chocolate chips.
Using damp hands, roll the dough into small balls and gently flatten them down on a sheet of baking paper. Bake in the preheated oven for 8-10 minutes, until golden but still soft on the inside.