Paleo Chocolate Crinkle Cookies

0 Preheat oven to 350° and line a sheet tray with parchment paper. 
1 Melt the chocolate. If using a microwave, place in microwave-safe bowl and warm 30 seconds at time until melted, about 1 1/2 minutes. If using the stove, warm on low until melted, stirring the whole time. 
2 Pour the chocolate into a large bowl and add in the maple (or coconut) sugar, maple syrup, egg and vanilla. Mix well until smooth. 
3 Add in the almond flour, cacao powder, salt and baking soda and mix well. Dough will be very thick and stiff. 
4 Make the powdered sugar. Place the maple (or coconut) sugar in a blender with the arrowroot powder and blend until powdery. I find a personal blender works great for this. Pour mixture into a small bowl. 
5 Scoop dough into tablespoon ball, roll between palms to make smooth, roll in powdered sugar and place on the sheet tray, evenly spaced. Repeat with remaining dough. Should make 13-15 cookies. 
6 Press the cookies slightly to flatten and bake 10-11 minutes.
7 Store covered  at room temperature or freeze.