In a stand mixer fitted with a paddle attachment, cream together the coconut oil and coconut sugar until well combined and fluffy.

Add the egg and vanilla extract beat until well combined.

In a separate bowl, stir together the almond flour, tapioca flour, instant espresso granules, baking powder and sea salt.

Pour the dry mixture into the mixer and beat until combined and a dough forms. Beat in the chocolate chunks.

Refrigerate the cookie dough at least 1 hour.

When ready to bake, preheat the oven to 375 degrees F.

Drop spoonfuls of dough onto a cookie sheet and bake on the center rack of the preheated oven 8 to 15 minutes (8 for chewier cookies, up to 15 minutes for crispier cookies).

Allow cookies to cool 10 minutes before digging in.