Preheat oven to 350° and line a sheet tray with parchment paper.
Melt the chocolate. If using a microwave, place in microwave-safe bowl and warm 30 seconds at time until melted, about 1 1/2 minutes. If using the stove, warm on low until melted, stirring the whole time.
Pour the chocolate into a large bowl and add in the maple (or coconut) sugar, maple syrup, egg and vanilla. Mix well until smooth.
Add in the almond flour, cacao powder, salt and baking soda and mix well. Dough will be very thick and stiff.
Make the powdered sugar. Place the maple (or coconut) sugar in a blender with the arrowroot powder and blend until powdery. I find a personal blender works great for this. Pour mixture into a small bowl.
Scoop dough into tablespoon ball, roll between palms to make smooth, roll in powdered sugar and place on the sheet tray, evenly spaced. Repeat with remaining dough. Should make 13-15 cookies.
Press the cookies slightly to flatten and bake 10-11 minutes.
Store covered at room temperature or freeze.