Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat.
In a large bowl add the olive oil, maple syrup, vanilla, and egg and whisk until the mixture has thickened.
In a separate bowl, add the almond flour, tapioca flour, coconut flour, baking soda and salt and mix with a fork until fully combined.
Pour the dry ingredients into the bowl of wet ingredients and mix with a fork until a cookie dough batter forms. Fold in the chocolate chips. Let the cookie dough sit for a few minutes.
Then, scoop the dough with a cookie scooper, and place each scoop onto the cookie sheet. Make sure there is plenty of room between the cookies on the pan because these cookies grow and spread. There should be 6-9 cookies on the cookie sheet at a time.
If you dont have a cookie scooper, use about 2.5-3 Tbs worth of cookie dough per cookie.
Bake for 10-12 minutes, until the cookies have puffed up and look a bit hardened and barely golden on top. Make sure not to over bake. Otherwise your cookies won't be as soft and will be too dry. You may be hesitant to take them out because they look light, but trust me...take them out of the oven! Let the cookies cool on the cookie sheet for 25-30 minutes. ( If you can wait that long ). This recipe yields 12 large cookies.
A note on cook times:10 minutes= puffy, cakey but gooey in the middle on top12-12.5 minutes= more of a dry cakey, more airy Also, cook times will vary based on your oven.