Melt together in small pan over low heat or in a double boiler: 2 ½ c – 3 cups cocoa, 1 cup coconut oil
Beat together in a small bowl: 3 Tbp + 1 tsp honey, 4 Tbsp room temperature unsalted butter or ghee or coconut oil
Beat together in a large bowl: 4 eggs, 2 tsp vanilla, 2 tsp liquid coffee
Whisk together in a separate bowl: 1 1/3 cup brown rice flour, 2/3 cup tapioca starch, 2 tsp xanthan gum, ½ cup cocoa, 2 tsp baking powder, ¾ tsp sea salt, 1 tsp baking soda
To egg mixture add melted cocoa mixture and mix well. Then add the honey mixture and mix well. Then add the dry mixture. Then add 1 ½ cups homemade chocolate chips.
Scoop 3 Tbsp at time and form balls and place on baking sheet 2 inches apart. Bake 10-12 minutes at 325 F, and rotate the pan in the oven after the first 5 minutes of baking time. Cookies are done when edges are set and top is cracked but the centers are still soft. Cook 10 minutes in the pan then remove and finish cooling on cookie racks. Keep cookies refrigerated.