Preheat the oven to 325° and line a baking sheet with parchment paper. Set aside.
In a large bowl, combine almond flour, coconut sugar, baking soda, and salt. Stir well.
In a measuring glass or microwavable bowl, combine almond butter and coconut oil. Microwave until smooth and melted- about 30-60 seconds depending on your microwave. Add this mixture to the dry mixture and stir.
Add the eggs and almond milk to the mixture and stir well, until no dry spots remain. Stir in the mini chocolate chips.
Divide dough into 2 equal balls and place on the sheet tray. Press each ball into a 6 inch circle that is about 1 inch thick. Cut each one into 6th’s (halves, then thirds) and carefully separate them out on the baking sheet.
Bake for 18-20 minutes, until they are lightly brown. Let cool.
For the drizzle, melt additional chocolate chips in the microwave, stirring every 15 seconds until completely melted. Drizzle over cooled scones.