In a medium bowl stir flour, cocoa powder, instant coffee granules, salt, and baking soda until well mixed.
In the bowl of a stand mixer, combine butter and sugar, mix on medium speed until sugar begins to break down into the butter, about 2 mintues. (Coconut palm sugar will not 'cream' with sugar like white sugar, but will mix-in well.)
Add the egg and vanilla to the butter and sugar; mix on medium speed for about 1 minute.
Add the dry ingredients and mix on low speed until well incorporated, scraping the sides of the bowl, as needed.
Either scoop and drop small mounds (a well rounded teaspoon) or roll into 1" balls and slightly flatten, spaced 2 inches apart, onto a parchment lined baking sheet. (Drop cookies will be more shaggy, flattened balls will be more uniform in shape.)
Bake for 8-10 minutes, or until puffed and cracked. Allow to cool on the pan for 2-3 minutes, then transfer to baking racks to finish cooling.
Notes
Yield: About 30 - 2 inch cookiesRun your fingers through the almond flour to feel the texture. If the flour feels coarse, like cornmeal, pulse briefly in a food processor to refine it until it doesn't feel coarse or too grainy. Keep an eye on it and don't over process or it will turn into almond butter. Some almond flours are already finely ground and do not need to be processed further.