Preheat your oven to 350°F / 175°C.
Line two large baking sheets with parchment paper.
In a large bowl, whisk together the coconut flour, cocoa powder, stevia, baking powder, and salt until well combined and free of lumps.
In a separate medium bowl, mix the slightly beaten egg, melted butter, and vanilla extract.
Pour the wet into the dry .
Mix with a spatula or wooden spoon until a thick, uniform dough forms. The dough will be dense.
Fold in the unsweetened chocolate chips until they are evenly distributed.
Using a small cookie scoop or a tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches / 5 cm apart.
Gently flatten the tops of the cookies with your palm or the bottom of a glass, as they will not spread much during baking.
Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Don't overbake. Coconut flour cookies can dry out quickly. They should look slightly underdone in the center when you pull them from the oven; they will firm up as they cool.
Let the dough rest for 5 minutes after mixing. This allows the coconut flour to fully absorb the liquid, resulting in a better, less crumbly texture.
Add a teaspoon of espresso powder to the dry to intensify the deep chocolate flavor.
