Chocolate Cookies

Preheat your oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set it aside.
Use a large bowl, whisk brown sugar, maple syrup, melted coconut oil, and vanilla extract until combined.
Now you stir in almond flour, unsweetened cocoa powder, baking powder and salt. Stir until it forms a sticky consistent chocolate cookie batter.
Fold in the chocolate chips incorporate them. Stir until evenly distributed.
Scoop out 1 1/2 tablespoons (or use a middle size cookie scooper) of cookie dough and roll it into a ball with your hands. I recommend greasing your hands before rolling to make it easier.
Put the cookie dough ball on the baking sheet, and lightly press the top to flatten. They won't expand in the oven.
Leave a thumb of space between each cookie.
Now it's time to bake the cookies at 350 °F (180 °C) for 10-12 minutes or until set on top and edges but still soft in the middle.
After baking transfer them immediately to a cooling rack and cool at room temperature.