Mix coconut sugar, molasses, and oil in a small bowl. Combine with whisk. After the chia egg, add vanilla extract. Combine with whisk.
1
Mix the remaining dry ingredients (almond flour, cocoa powder, tapioca starch, baking soda, salt) in a medium bowl. Whisk in evenly. Pour in wet ingredients and mix until dough forms.
2
Place organic cane sugar on a plate. The #40 cookie scoop or a tablespoon can scoop cookie dough. Roll cookie dough balls between your hands. Roll in sugar on a dish, then place on baking sheet.
3
Use your palm to flatten dough balls halfway down. Bake 10-12 minutes. After 2-3 minutes on the baking sheet, transfer biscuits to a wire cooling rack.