In one bowl, beat the coconut sugar and melted coconut oil together with a hand-held mixer until well mixed. Add the egg and vanilla and mix. Set aside.
Put 3/4 cup of freeze dried strawberries into a food processor and mix until it turns into dust, this results in about ½ cup of freeze dried strawberry powder.
In another bowl, add the almond flour, coconut flour, 1/2 cup of freeze dried strawberry powder, tapioca flour, baking soda, and salt. Mix with a fork.
Mix the dry ingredients into the wet ingredients. Add the cookie mix-ins: 1 cup of chocolate chips and ½ cup freeze dried strawberries cut into chunks, and stir. Chill the dough for 1 hour in the refrigerator.
Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.
Take about 1.5 tablespoons of the dough and roll it into balls. Put the balls of dough onto the lined cookie sheet.
Bake the cookies for 10 minutes, until golden brown. Let the cookies cool on the cookie sheet for 5 minutes. Then move the cookies to a cooling rack to cool.
Note: (You may have to bake these in two batches if they don't all fit on the pan).
Makes 20 cookies.