In a medium bowl, whisk together the cocoa powder, coconut flour, baking powder, sea salt, and xanthan gum until well combined and free of lumps.

In a large bowl, whisk the eggs, vanilla bean paste, and 3/4 cup granulated monk fruit sweetener until the mixture looks slightly thickened and lighter in color.

Slowly whisk the melted, cooled coconut oil into the egg mixture until smooth and fully incorporated.

Add the dry ingredients to the wet ingredients and stir with a spatula until a thick, soft dough forms and no dry spots remain.

Cover the bowl and refrigerate the dough for at least 2 hours, until firm enough to roll into balls without sticking excessively.

When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper.

Place 4 tablespoons granulated monk fruit sweetener in a shallow bowl and 3/4 cup powdered monk fruit sweetener in a separate shallow bowl.

Scoop the chilled dough into portions of about 1 to 1 1/2 tablespoons each and roll between your palms to form smooth balls.

Roll each dough ball first in the granulated monk fruit sweetener to coat lightly, then roll generously in the powdered monk fruit sweetener to create a thick white coating.

Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 8 to 9 minutes, until the cookies are puffed, the tops are matte and starting to crack, and the centers are still slightly soft.

Remove the baking sheet from the oven and let the cookies cool completely on the pan to set and develop their crinkled tops before serving.