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In a large bowl, melt coconut or ghee in the microwave until liquid. Alternatively, melt over low heat on the stove top and transfer to large bowl. Set aside to cool slightly.
In a separate bowl, mix together the chickpea flour, kosher salt, and baking soda until combined.
When the coconut oil has cooled slightly, add instant espresso, coconut sugar, egg, and vanilla extract and whisk until the sugar and instant espresso have mostly dissolved.
Add the dry ingredients to the wet and stir until no dry bits of chickpea flour are visible. Stir in the chocolate.
Use a 1 ½ – 2 tablespoon cookie dough scoop or a tablespoon to portion the dough. Use your hands to roll it into balls and space out evenly on prepared baking sheets. You can press a few extra pieces of chocolate into the top of each cookie for extra chocolate puddles.
Bake for 8-9 minutes, until they appear set and edges are slightly brown. Remove from the oven and immediately sprinkle with flaky sea salt.
On the baking sheet before transferring to a cooling rack to cool completely.