Place all ingredients into a food processor, except the chocolate chips. Process until combined. Taste batter and adjust sweetness if needed.
Stir in the chocolate chips. Line a large cookie sheet pan with parchment paper.
Using a tablespoon or cookie scoop, scoop out batter onto sheet pan. Once you've made 24, roll each mound into a ball.
Place this sheet pan into the freezer for 1 hour, preferably overnight to avoid flattening when baked.
When ready to bake, preheat oven to 350 degrees F. Remove from freezer and bake 15 minutes.
Allow to cool slightly and roll in sugar free confectioners.
Storage: Place in an air tight container in the fridge for up to a week or place in the freezer for up to a month.