Preheat oven to 350 F.
In a food processor, add in chocolate hazelnut butter (or butter of your choice), gluten-free flour blend, maple syrup, flax egg, vanilla extract, sea salt and baking powder.
Blend until well combined.
Add in the cacao nibs and chocolate chips and pulse 6 to 8 times or until they are well dispersed.
Chill dough for 20 minutes.
Scoop a tablespoon of the dough and shape into cookies. Place on baking sheet lined with parchment paper.
Top with shredded coconut and cacao nibs.
Bake for 12 minutes.