In a medium bowl, mix together all of the wet ingredients until everything is well combined.

Stir in both flours, cacao powder, baking soda and sea salt.

Carefully fold in the chocolate chips and freeze-dried strawberries. This step is optional, as these would taste just as delicious without the strawberries.

Cover the cookie dough with plastic wrap and transfer it to the refrigerator for about 30 minutes.

In the meantime, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Adjust the oven rack to the middle position. Using a large cookie scoop, create 8-10 rounded cookie scoops and drop them evenly onto the baking sheet.

Bake for 12-15 minutes until the edges begin to slightly crisp. Set aside to cool for about 10 minutes and then transfer to a wire rack to cool off completely.

Melt the chocolate chips and coconut oil in the microwave, 30 seconds at a time or by using a double boiler. Let the mixture cool to room temperature, and dip half of the cookies into it. Transfer the cookies onto a parchment-lined baking sheet and let them sit in the refrigerator for 30 minutes to harden and set. Enjoy!