Preheat oven to 350ºF and adjust rack to middle position. Place almond flour, coconut flour, gelatin, baking soda and sea salt in a medium mixing bowl. Whisk together. Whisk butter, honey and vanilla in a large measuring cup and pour into dry mixture. Stir until a dough forms. Stir in chocolate chips. Using a [2” cookie scoop|http://www.amazon.com/Norpro-703-Grip-EZ-2-Tablespoon-Stainless/dp/B000SSVRYM/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1395401897&sr=1-6&keywords=cookie+scoop], scoop the dough and place each dough ball on a baking sheet lined with parchment paper. Press each dough ball down so the diameter of the cookie is now 3”. Bake for 12 minutes until just golden brown on the edges. Cool for 5 minutes. Serve.