In a medium-large 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 again. Set aside.
In another bowl, add the almond flour, coconut flour, tapioca flour, baking soda, and salt. Mix with a fork.
Mix the dry ingredients into the wet ingredients with the mixer and mix until everything is just blended and a dough has formed. Add 1 cup of chocolate chips and stir with a fork.
Chill the dough for 1 hour in the refrigerator or 25 minutes in the freezer. ( I get great results using the freezer :) ).
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 between your hands. Put the balls of dough onto the lined cookie sheet.
Bake the cookies for 9-12 minutes, until set and golden brown. Let the cookies cool on the cookie sheet for 5 minutes. ( At this point you can add sea salt to the tops of the cookies if you want). Then move the cookies to a cooling rack to cool. ( If the cookies are too gooey, let them sit on the pan for longer ).
This recipe yields 16 cookies.