Preheat oven to 350°.  In a small sauce pan, soften your butter, please do not melt! (If possible, room temperature soft butter is ideal.)  Place butter in a mixing bowl. Add coconut sugar and vanilla.  Using a hand mixer, beat until creamy.

Next add in the sea salt and egg.  Beat until mixed together.

Add coconut flour and arrowroot flour.  Beat until mixture is smooth.  Set aside for 1 minute.  This allows for the batter to firm up.

Line a large baking sheet with unbleached parchment paper.  

In a small bowl, add the 1 T. of cinnamon and 1 T. of coconut sugar.  Stir.  Make 12 tablespoon size "doughnut holes" and roll them in the cinnamon/sugar mixture. Place them on the parchment paper.  

Make 12 tablespoon size doughnut holes and leave them plain.  Place them on the parchment paper.  Cool for 20 minutes to ensure the doughnut holes keep their shape.

Bake at 350° for 12-15 minutes.  The bottoms of the doughnut holes will appear slightly brown.  Be careful not to over bake, as this will dry out the holes.

Cool on a wire rack.  Once the 12 plain ones are cool, begin to melt Enjoy Life chocolate chips in a small sauce pan on low heat.  Stir the chocolate chips until they are melted.  Using a butter knife or frosting knife apply the chocolate to the plain doughnut holes.  Let them cool on a wire rack.

Store in an airtight container for 2-3 days in the pantry.  Up to 5 days in the refrigerator.