Preheat oven to 350 degrees. Line two large baking pans with unbleached parchment paper or use a non-toxic baking stone.
In a large bowl, add the almond flour, cacao powder, gluten free flour, baking powder, and salt. Whisk to combine.
To the large bowl, add the maple syrup, melted coconut oil and vanilla extract (and mint extract, if using) and combine with a wooden spoon or hand-mixer for about 2-3 minutes until a dough begins to form. Knead with your hands if the dough is not forming.
Using a small scoop or medium scoop, scoop the dough and place it on the baking pan about 2 inches apart. Roll each scoop into a ball.
Using a moist 1/4 – 1/2 teaspoon, push the teaspoon into the center of each dough ball.
Place the cookies in the oven and bake for 10-12 minutes. Remove cookies from the oven and let cool slightly.
Meanwhile, make the chocolate filling by placing the chocolate chips and 1 tablespoon of coconut oil to a heavy bottomed pan over low heat. Stir until a chocolate syrup is formed.
Drop 1/2 a teaspoon full into each cookie and let sit for 20 minutes for the chocolate to set.
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