Preheat the oven to 350°F and line a baking sheet with parchment paper.

In a medium bowl, whisk together the cocoa powder, coconut flour, xanthan gum, baking powder, and sea salt until evenly combined and no cocoa lumps remain.

In a large bowl, whisk the packed granulated monk fruit sweetener, vanilla bean paste, and room-temperature eggs until the mixture looks slightly thickened and glossy.

Slowly drizzle in the melted coconut oil while whisking constantly, blending until the mixture is smooth and fully combined.

Add the dry ingredients to the wet ingredients and gently fold with a spatula until a soft, sticky dough forms and no dry spots remain.

Cover the bowl and refrigerate the dough for at least 2 hours, or until firm enough to scoop and roll into balls.

Place the 4 tablespoons of granulated monk fruit in one shallow bowl and the powdered monk fruit in another shallow bowl.

Use a small cookie scoop or tablespoon to portion the chilled dough into 12 equal mounds, then roll each portion between your palms to form smooth balls.

Roll each dough ball first in the granulated monk fruit to coat, then immediately roll in the powdered monk fruit, covering all sides thoroughly.

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 cracked, and the edges look just set while the centers remain soft.

Remove the baking sheet from the oven and let the cookies cool on the pan for at least 10 minutes before transferring them to a wire rack to cool completely.