Double Chocolate Crinkle Cookies (Paleo)

Over Medium low heat, melt butter and 1/4 cup hu dark chocolate gems until just melted. Take off heat and set aside.
In one bowl add almond flour, cacao powder, tapioca flour, salt and baking soda. Set aside.
In a separate bowl cream together eggs, coconut sugar, vanilla and melted chocolate. Add your dry ingredients to your wet and blend until incorporated. Batter will be sticky and fudge like. Fold in your chocolate chips.
Cover your dough and refrigerate for 2 hours. While the dough is refrigerating you can make your paleo powder sugar mixture. Simply use a blender, or spice grinder and pulverize your maple sugar until it becomes a powdering substance. in a bowl combine the powdered maple sugar with the arrowroot starch. Set aside until ready to roll your cookies.
Note: You can use regular powdered sugar if you are okay with using regular sugar for rolling, it is not paleo but it is grain free.
Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Once cookies have chilled, roll into 1.5 inch balls and then into your powdered sugar mixture. Place on cookie sheet several inches apart and bake for 8-10 minutes.