1. Preheat oven to 350°F.

2. Line two baking sheets with Siplat or parchment paper, it's important to do this ahead of time.

3. Combine coconut flour, baking soda, cocoa powder, and sea salt in a mixing bowl.

4. Melt coconut oil and honey and pour into dry ingredients. Stir together and set aside.

5. Combine 6 Tbsp gelatin and 6 Tbsp water and stir, it will be thick and clumpy.

6. Bring 3/4 cup water to a boil and pour into the gelatin mixture. It will melt the gelatin and dissolve the chunks. I use a fork to mash the chunks. It will become a liquid, slightly foamy.

7. Pour into the rest of the batter.

8. Mix well, it will be thin at first but will thicken in about one minute.

9. Take your cookie scoop and act fast. Get those cookies onto the sheets before the gelatin gels.

10. Scoop all the batter at once because it will gel, I scoop the extra onto parchment and transfer to the baking sheet when the first batches are done. I learned this lesson the hard way.

11. Bake for 10 minutes, until they flatten out.

12. Remove from oven and allow to cool completely on the sheet. They will fall apart if you do not allow them to cool.

13. Store in a Tupperware with parchment between the layers of cookies. Keep them in the fridge.

14. They last for about a week in the fridge.