In a large bowl, mix the almond flour, tapioca flour, coconut flour, cocoa powder, baking soda and salt together until combined. Set aside.
In another large bowl, add the olive oil, coconut sugar, and maple syrup. Beat using a using a hand-held mixer on medium high speed until the mixture thickens. Add the egg and vanilla, and beat again.
On a low speed, mix the dry ingredients into the wet ingredients until combined. Add the almond milk and beat at a high speed. Mix in the the chocolate chips with a fork. Leave the dough in the bowl and cover with plastic wrap. Chill in refrigerator for 3 hours or freeze for 45 minutes- an hour. The dough needs to be chilled enough that it thickens and you can roll it into a ball.
Preheat the oven to 350°F. Line a large cookie sheet with parchment paper or a silicone baking mat.
Scoop out and roll balls of the dough, about the size of a golf ball. Put each cookie dough ball onto the cookie sheet and sprinkle with sea salt.
Bake the cookies for 10 minutes. Then, let them cool on the cookie sheet for about 5 minutes and then let them cool completely on a wire cooling rack.