Melt your coconut oil and set it aside to cool for at least 10 minutes. You don’t want the coconut oil to be hot when you add it to the egg.

In a medium mixing bowl, whisk together the egg, vanilla extract, cooled melted coconut oil, and coconut sugar until well combined.

Add the almond flour, coconut flour, tapioca flour, baking soda, and salt. Stir with a spoon or baking spatula until a cookie dough forms.

Fold the chocolate chips into the dough until they are evenly distributed.

Cover the dough and refrigerate it for at least 30 minutes. Don’t skip this step! Chilling the dough helps keep the coconut oil firm so the cookies don’t spread too quickly in the oven. If you skip the chilling time, the cookies will spread more and turn out thinner and crispier.

While the dough is chilling, preheat your oven to 350°F. Line a baking sheet with parchment paper.

Divide the dough into 12 evenly sized balls using a spoon or ice cream scoop. I recommend baking only six cookies at a time so they have enough room to spread without running into each other. For an extra salty-sweet flavor, sprinkle the tops with a little flaky sea salt before baking.

Bake the cookies at 350°F for 8–10 minutes. The cookies should look set around the edges but still appear slightly soft in the center. Be careful not to overbake them if you want a soft and chewy cookie.

Remove the baking sheet from the oven and let the cookies sit on the baking sheet for 2 additional minutes. This short resting period allows the cookies to finish setting before you transfer them to a cooling rack.

Serve and enjoy!