Instructions

1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper. 
2. Either in a stand mixer fitted with the paddle attachment or a large bowl with hand mixers, beat the butter and coconut sugar on medium-high until lighter in color and fluffy, about 2-3 minutes, scraping down the sides as necessary. 
3. Add the egg and vanilla extract and beat for another minute or so, until the mixture is homogenous. 
4. In a medium bowl, whisk the almond flour, tapioca starch, baking soda, and salt. 
5. Add the dry ingredients to the mixer and mix on low until just combined. 
6. Stir in the chocolate chunks. 
7. Using a cookie scoop or two spoons, drop the dough into 6 cookies on each prepared baking sheet, staggering them so they have room to spread. Press down a little so they’re about 1.5 inches thick. Sprinkle on some flaky salt.
8. Bake for 8 minutes, rotate the pans, and bake for another 6-8 minutes, or until the cookies are brown on the edges and just set in the center. Allow to cook before transferring from the baking sheets to a wire rack.