Preheat your oven to 350 oF (180oC) then line a cookie sheet with parchment paper and set aside.

Melt your coconut oil in a large microwave-safe bowl.

Whisk the maple syrup and vanilla into the melted coconut oil.

Next add the almond flour, coconut flour, coconut sugar, baking soda, and salt to the coconut oil mixture. Fold all ingredients together with a spatula until the dough just comes together. Fold in chocolate chunks.

Allow cookie dough to set in the fridge for 20 minutes before scooping.

Once the cookie dough has rested scoop into 2 tablespoon sized balls. Place about 1 inch apart on your lined baking sheet. Gently press each cookie down slightly until they are about 2 1/2 inches across.

Bake for 12 -14 minutes or until golden brown.

Remove from the oven and allow to cool for 10 minutes before transferring to a cooling rack.

Once cooled the cookies can be covered and stored at room temperature for 3-4 days.