Chocolate Gingerbread Cookies (paleo, vegan)

Preheat the oven to 350 °F (175 °C). In a large bowl, mix together the flour, cocoa powder, baking soda, cinnamon, cloves, nutmeg, ginger, and salt.
1 1/2 cups (138 grams) Bob's Red Mill Paleo Baking Flour, 2/3 cup (77 grams) Dutch-process cocoa powder, 1 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1 1/4 teaspoons ground cloves, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/2 teaspoon salt
With an electric mixer or stand mixer, beat the sugar, oil, and molasses on medium until well combined. Add the egg, and beat until combined. Slowly add the dry ingredients and mix on medium until combined.
2/3 cup (133 grams) coconut sugar, 1/4 cup (56 grams) coconut oil, 1/3 cup (117 grams) molasses, 1 large egg
Stir in 3/4 cup chocolate chips (ignore the quantity listed below - it's a technical error I can't change).
1 cup (170 grams) chocolate chips
Roll into 16 45-gram balls and flatten the balls with your palm. They don't spread very much. Top with remaining 1/4 cup chocolate chips (ignore the quantity listed below - it's a technical error I can't change).
1 cup (170 grams) chocolate chips
Bake for 10 minutes or until the tops crackle. Cool the cookies on the sheets for 5-10 minutes, then transfer to wire racks to cool completely.
Once totally cool, store in an airtight container for up to 4 days or refrigerate for 1 week. Can also be frozen.