Step 1

Preheat the oven to 350ºF and line 2 baking sheets with parchment parchment paper.

Step 2

Add almond flour, tapioca flour, coconut sugar, baking soda, and salt to a bowl. Whisk together until combined.

Step 3

Add in the egg, honey, vanilla and softened butter. Using a heavy spoon, mix the dough all together until fully combined with no visible butter streaks remaining. Mix in the chocolate chips.

Step 4

Roll dough into balls (about 2 tablespoons in size, or a #30 scoop), if desired stick additional chocolate chips in the top of the dough, and place on baking sheet about 2 inches apart. Lightly flatten the tops of the dough balls.

Step 5

Bake for 10 minutes (for soft, slightly undercooked cookies) or 12 minutes (for fully cooked cookies).

Step 6

Let cookies cool slightly before picking up as they are delicate when hot.