Pre heat Oven at 180C for 10 minutes
In a large bowl, cream the coconut oil and sugar.
Add honey, soy milk cocoa powder and instant coffee.
Add baking soda and baking powder and and whisk well. (in tropical areas, refrigerate the mixture for 15-20 minutes)
Add Flour and stir until combined.
Add chopped chocolates and divide mixture into 10 equal parts.
Line a baking tray with baking paper and place each cookie about 3-5 cm apart or as your oven space allows you.
Bake for 12-15 minutes or until top is firm. Cool 2-3 minutes and then transfer to cooling tray.
(You may add your favourite choice of nuts and seeds.)