Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper. Set aside.
In a medium-size mixing bowl, whisk together almond flour and unsweetened cocoa powder.
Make a well in the center and pour in melted coconut oil and maple syrup.
Combine with a spatula until it forms a consistent chocolate cookie batter. The batter should hold together well, form a cookie dough ball, be shiny and slightly oily.
Place the cookie dough ball into the mixing bowl and refrigerate 20 minutes.
Remove from the fridge and place the dough between 2 pieces of parchment paper.
Press the top layer of parchment paper with your palm to stick to the dough and flatten the dough as a thick disc.
Start rolling dough until it reaches your favorite shortbread thickness. I recommend a 5 mm (0.2 inches) thickness for best texture. The thinner you get, the crispier they will be.
Peel off the top parchment paper sheet, cut out dough with a cookie cutter then slide a flat tool under each cookie to lift them off the paper and transfer to the prepared cookie sheet.
Bake 350°F (180°C) for 10 minutes. The cookies should be soft when out of the oven. Cool 4 minutes on the cookie sheet then gently transfer each cookie to a cooling rack. Use the same technique as before, sliding a flat tool (spatula/knife) under each cookie to gently transfer from cookie sheet to cooling rack.
Cool for 10 more minutes or until it reaches room temperature before decorating.
In a small saucepan, melt the chocolate chips with coconut oil, stirring constantly.
Use a teaspoon to drizzle chocolate on top of each cookies.
Add a pinch of sea salt or rainbow sprinkles on top if desired.
Freeze the decorated cookies 3 minutes to quickly set the chocolate shell.
Store the cookies up to 1 week at room temperature in a cookie jar. If it is hot where you live, store in the fridge to prevent the chocolate decoration from melting.
You can freeze the cookies in silicon bags and defrost the day before on a plate.