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Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper. Slightly oil with cooking spray. Set aside.
In a large bowl, whisk muscovado sugar, maple syrup, melted coconut oil, and vanilla extract.
Stir in almond flour, unsweetened cocoa powder, salt, and baking powder. Stir until it forms a sticky consistent chocolate cookie batter.
Fold in the dark chocolate chips halfway and incorporate them. Stir until evenly distributed.
Scoop out 1 ½ tablespoons of cookie dough and roll it into a ball with your hands. I recommend greasing them to make that easy.
Release the cookie dough ball on the baking sheet, and lightly press the top to flatten. They won't expand in the oven.
Repeat and leave a thumb of space between each almond flour cookie.
Bake the cookies at 350 °F (180 °C) for 10-12 minutes or until set on top and edges but still soft in the middle.
Transfer immediately to a cooling rack and cool at room temperature.