Preheat oven to 350 degrees. Line a large baking sheet with parchment paper
In a large mixer bowl whisk together the coconut flour, cocoa powder, baking powder and salt until fully combined and no lumps
Add the eggs and beat on low 10 seconds or just until the dry ingredients are moist. Increase speed to medium and beat on medium 30 seconds or until fully combined
Scrape down the sides of the bowl. Add the butter and beat on medium another 30 seconds or until fully combined and smooth
Scrape down the sides of the bowl and push the dough to the center of the bowl. Allow the dough to rest for 10-15 minutes so the extra moisture can be absorbed and the ingredients can set in well
Once the dough has set check the dough if it seems too wet add up to 1 more tablespoon of coconut flour. (I used the full extra coconut flour. My coconut flour is fine and does not absorb as much liquid as coarse coconut flour does). If the dough seems to dry add up to 1 TBS more of melted butter or oil. The texture should be thick but smooth. The same texture as traditional cookie dough
If desired remove the peanut butter chips from the freezer and fold in 1/4 cup of the chips or you can add any add-in of choice.
Scoop the dough out 1 TBS at a time onto prepared baking sheet
Shape each scoop into a tight ball and place about 1 inch apart on the baking sheet
Flatten the dough balls into the desired shape and thickness. These cookies do not spread so whatever thickness you flatten the cookies out that's the thickness they will be after they are baked.
Bake at 350 degrees for 8 minutes for chewy cookies or 10-12 minutes for more crisp cookies.
Remove from the oven. Cookies will be soft but will firm up as they cool. Allow to cool on the pan about 15 minutes or until firm enough to handle.
Transfer to a wire rack and allow to cool completely.