In a medium bowl, whisk together the almond flour, tapioca flour (or arrowroot), cocoa powder, baking powder, and salt.
In a stand mixer, beat the coconut oil, vanilla extract, coconut sugar and eggs until light and fluffy. I'd say this should take about 5 minutes.
Gently add in half of the flour mixture and beat on low speed until combined, followed by remaining flour mixture.
Turn off mixer and stir in the chocolate chips.
Transfer to a medium bowl and cover.
Chill for at least two hours. This step is really important! The dough needs to be completely chilled.
Preheat oven to 350.
Line a baking sheet with parchment paper.
Put the 1 cup tapioca flour for the coating in a bowl.
Form round cookies with your hands or a cookie scoop, then dip each one in the tapioca flour.
Place on baking sheet a few inches apart.
Bake 8-9 minutes until the tops are cracked, but they are still super soft—you’ll know.
Transfer to a wire rack to let cool completely. ENJOY!!!