Coconut Chocolate Chip Cookies (Vegan, Paleo, Gluten-Free)

Preheat the oven to 170 C / 340 F. Line a flat baking tray with parchment paper.
Add almond flour, coconut, cocoa powder, cornstarch (or tapioca), salt and baking soda to a large bowl and mix well.
Then add the vanilla, maple syrup, water, and chocolate chips and stir well until a thick, slightly sticky batter forms.
Using a spoon (if the batter feels too sticky) or with your hands, shape the batter into round cookie balls and then flatten them slightly. They should also flatten a little more while cooking.
Place on the parchment paper, leaving a little space between the cookies. Bake for 10-12 minutes at 170 C / 340 F.
Remove the tray from the oven and let the cookies cool down completely or for at least 10 minutes. Enjoy!
These coconut chocolate cookies will keep for 5-6 days out of the fridge and longer if refrigerated. Store them in a Tupperware container for freshness.
If you like to drizzle the cookies with a little melted chocolate, melt extra chocolate chips in a microwave or a small bowl over boiling or hot water and then drizzle on top. This step is optional and was done for presentation.