Choccy coconut crunch cookies

Ingredients
Dairy, gluten and egg free (replace almond meal with GF flour/quinoa flour to make nut free).
1 cup almond meal 
1/2 cup raw cacao
¼ cup coconut flour
1 cup desiccated coconut
2 tabs chia soaked in ½ cup of water for 10 mins
3 tabs  extra virgin coconut oil
1/3 cup maple syrup
1 tsp natural vanilla extract

Preheat oven to 170 degrees and place baking paper on baking tray
Combine all ingredients in food processor, roll into balls and place on lined baking tray.
Place on baking paper on baking tray and bake for about 20 minutes.