Preheat oven 325° F. Line two cookie sheets with parchment paper or silicone mats.
In a medium bowl, mix together the almond flour, tapioca flour, coconut flour, baking soda and salt. Set the bowl aside.
In another medium bowl, mix the olive oil and coconut sugar with a handheld mixer until thoroughly combined. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat until combined. Stir in chocolate chips. ( Note: I like to put 1 cup of chocolate chips into the dough and then individually place the remaining 1/4 cup on top of the cookies once they are on the cookie sheet)
Take a heaping Tablespoon amount of cookie dough and put it onto the cookie sheet. I like to roll the dough into a ball and lightly press on it to flatten it a little on the cookie sheet. It helps to have wet hands to roll the dough. Sprinkle with sea salt. Note: be careful to place the cookies far apart from one another because they spread while cooking.
Bake for 12-14 minutes, until the cookies are light golden brown and outer edges start to harden yet centers are still soft. Do not overbake.
Let the cookies cool on the cookie sheet for 5 minutes, then transfer them to a wire rack to cool.
I noticed the cookies are more crisp when bake on parchment paper vs silicon mat.
Makes 21 cookies