Preheat the oven to 180C/360F. Line and grease 2 baking trays.
Using a blender, place the coconut oil, maple syrup and vanailla into the bowl and blend/pulse til combined. Alternatively a hand blender can be used.
Add the diced hard boiled egg and blend until no egg chuncks remain.
Add the dry ingredients and blend until a nice dough forms. Scrape down the edges of the bowl at least once to make sure all the ingredients are incorporated.
Gently, and not too much, fold in the chocolate chips.
Take heaped Tablespoon amounts of mixture and form into a ball. Place the ball on the tray and, using your palm or a spoon, flatten 1/2 to 2/3 way down. The cookies will spread only a bit so allow 2-3 cm between each cookie. Repeat and use the other trays.
Bake the Hard Boiled Egg Chocolate Chip Cookies for 13-15 minutes.
Allow to cool on the tray and then eat lots! Cooled cookies can be kept in an airtight container but they will soften the lobger they are left (so eat more!)