Preheat the oven to 350° F and line a medium sheet pan with parchment paper.
In a medium bowl, combine the almond flour and the tapioca flour. Whisk. Spread out onto the sheet pan in a uniform layer. Place in the oven at 350° F for 6-8 minutes, until starting to smell fragrant and warmed through. Remove from oven to let cool.
Add the butter to the medium bowl and microwave for ~20 seconds until mostly melted. Whisk to continue melting. Once it is liquid, add the maple sugar, vanilla extract, and sea salt and whisk to combine. Stir in the flours. Let cool almost completely before folding in the chocolate chips. Chill in the refrigerator for 15 minutes.
Use your hands to form the cookie dough into small, bite sized balls. Since there is no binder/egg in this recipe, it is a bit too crumbly to roll. Instead, press the cookie dough to compact into balls. Place the balls on the sheet pan and repeat until the cookie dough is gone.
Store in an airtight container in the fridge for up to 5 days and enjoy!
