Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
In a medium mixing bowl, stir together coconut flour, baking soda, cinnamon, maca powder (if using) and salt. Set aside.
In another larger bowl, using the whisk, mix together creamy peanut butter, coconut oil, coconut sugar and vanilla until you get nice sticky mixture.
Add in egg and whisk it until everything is nicely combined.
Add dry ingredients to wet ingredients. Stir a few times using a spatula. Add in dark chocolate chunks. Fold everything together gently just until combined. Dough should be sticky.
Using a spoon, scoop out the dough and roll between your palms to form a ball. Place the ball onto prepared baking sheet. Repeat with remaining dough. With a spoon, lightly flatten the dough. You can add some more chocolate chips on the top of the cookies.
Bake for 8-10 minutes or until the cookies turn slightly golden brown at the edges and feel dry. As you remove them from the oven, they will be very soft. Let them cool on the baking sheet for 5 minutes, and then transfer the the wire rack to finish cooling.
Makes 10-12 cookies. The serving size is 1-2 cookies per person. Keep covered in an air-tight food container in the refrigerator for up to 7 days.Substitutions
You can substitute coconut oil for the same amount of unsalted butter.
You can substitute coconut sugar with brown sugar. Subbing with a liquid sweetener won't work here.
You can substitute peanut butter with almond butter.
MAKE IT VEGAN: Substitute eggs with flax or chia egg. As a measure, I used a US cup (240ml).