Whisk together egg, melted coconut oil and brown sugar in a large mixing bowl

In another mixing bowl combine almond flour, cocoa powder, espresso powder, salt, and baking soda

Fold dry ingredients into wet with a flat spatula

Pour chocolate chips into dough and fold in

Chill dough in the refrigerator for at least 30 minutes

Preaheat oven to 350F and line a baking sheet with parchment paper

Scoop dough onto baking sheet - 1 used a 1.5 tbsp measuring scoop

Bake in oven at 350F for 15 minutes

Remove from oven and allow to cool on sheet for a few minutes and then transfer to cooling rack

Keep covered on countertop for up to 5 days