Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.

In a large bowl, mix together the coconut oil, brown sugar, granulated sugar, vanilla and egg until combined and almost smooth.

In a medium bowl, whisk together the whole wheat pastry flour, cocoa powder, cinnamon, baking soda, baking powder and salt.

Add the flour mixture to the coconut oil mixture and stir until just combined.

Stir in the chocolate chips.

Using a rounded 1 tablespoon of dough for each cookie, drop half of the cookies onto one of the prepared baking sheets. Refrigerate the dough for 15 minutes.

Bake until the edges are set and the middle of the cookies are still soft, about 10 minutes. While the first batch is baking, scoop and refrigerate the second batch, then bake.

Transfer the cookies to a wire rack. Cool. Serve or store in an air-tight container.