Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.

In a large mixing bowl, add almond flour, cocoa and sugar. Whisk until evenly combined. Then add in the egg. Mix until the egg is fully incorporated and you have a thick dough. At first your dough may seem too dry, but if you continue to mix, the flour will continue to absorb the moisture from the egg until all of the flour is incorporated into the dough. Add 2 tbsp sugar to a small bowl and set aside.

Use a 1.5 tbsp cookie scoop to scoop the cookie batter and release onto your prepared baking sheet. Take each dough ball and roll between your palms to form smooth balls. Lightly coat each ball in sugar. Place the coated balls back onto the prepared baking sheet and press down lightly on each one to form a thick round disk, about ½ inch thick. Space the cookies so they have about 1 inch space between each one. If desired, you can sprinkle a little sparkling sugar on top of each cookie for garnish.

Bake cookies for about 12-14 minutes or until the cookies are done. When the cookies are done, the edges should be set and they should be puffed up and have a crinkle surface. Let the cookies fully cool on the baking sheet before removing and eating. Store uneaten cookies in an airtight container for 1-2 days at room temperature and longer in the fridge or freezer.