Double Chocolate Sugar Cookies

Mix the melted vegan butter, coconut sugar, honey, eggs, vanilla extract, and almond extract together until smooth. Then add the almond flour, coconut flour, baking soda, and sea salt, mixing until a thick dough forms. Melt 1 chocolate bar in the microwave for 45 seconds with 2 tbsp coconut oil. Stir the melted chocolate into the dough until fully incorporated. Form the dough into a ball, wrap it in plastic wrap, and let it sit in the fridge for at least 1 hour (2 hours is best). After chilling, take the dough out and place it on a countertop dusted with coconut flour. Roll out the dough until thin. Use cookie cutters of choice to shape the dough, then drop the cookies onto a parchment paper-lined cookie sheet. Bake at 350°F (175°C) for about 10-12 minutes and let cool completely. Once cooled, dunk the cookies in more melted chocolate and sprinkle with maca powder.