Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.

Place the sugar free baking chips in a microwave-safe bowl and heat in 20–30 second bursts, stirring between each, until fully melted and smooth. Set aside to cool to room temperature.

In a medium bowl, whisk together the 3/4 cup flour, 2 tbsp flour, unsweetened cocoa powder, and baking powder until evenly combined.

In a large mixing bowl, beat the eggs and sugar alternative together with a hand mixer or stand mixer on medium speed until the mixture looks pale, creamy, and slightly thickened.

Stir in the vanilla bean paste until fully incorporated.

Pour the cooled melted chocolate into the egg mixture and mix on low speed or stir by hand until no streaks remain and the batter looks glossy.

Add the dry ingredient mixture to the bowl and mix on low just until the flour disappears and the batter is evenly combined. Do not overmix.

Use a medium cookie scoop (about 1 1/2 tbsp) to portion the batter onto the prepared baking sheets, spacing the mounds about 1 1/2 inches apart.

Bake one sheet at a time for 9–11 minutes, until the cookies have set edges and shiny, crackly tops but the centers are still soft.

Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.