Pre-heat oven to 180C & line oven tray with baking paper.
In a bowl, combine the peanut butter, coconut sugar, salt, egg, egg white, and vanilla extract. Mix briskly until ingredients are well blended. Sprinkle the baking soda over the top. With a spatula, work in the wild whey and coconut flour until well combined. The will seem very dry first but will continue to come together as you stir and push. Fold in chocolate chips.
At this point, judge your dough, it should be slightly sticky but not a total mushy mess. If you need a firmer dough, add a bit more wild whey. For a looser dough, sprinkle the batter with a bit of milk and with a spatula, fold it in until the dough comes together.
With a spoon, portion the cookie dough by tablespoonfuls and drop onto your tray (you will have 12 to 14 cookies total). With your fingers, gently flatten the tops of the cookies, as they will not spread but will puff up during baking. Bake for 5 to 6 minutes, until the edges are barely golden brown and dry to the touch but the middles seem fairly doughy. Do not overbake!
Allow the cookies to cool for a good 15-20 minutes before eating