In the bowl of a standing mixer, or with a handheld mixer, cream together the coconut oil and coconut sugar for 2 minutes.
Add the egg, yogurt and vanilla and mix with a spatula or wooden spoon to combine.
To the wet ingredients, add the almond flour, baking powder, baking soda, and salt.
Mix for 10-20 seconds until just combined.
Fold in the dark chocolate to incorporate.
Chill dough in the refrigerator for 30 minutes.
Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper or silpat.
When ready to bake, scoop out cookies with an ice cream scoop or 2 Tablespoons about 3 inches apart.
Bake for 12-15 minutes, rotating halfway, until lightly browned on the outside and just cooked through. They will harden as they cool.
Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Let finish cooling and enjoy! These will keep for 3-5 days.