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In a medium bowl, cream together the softened butter, egg, vanilla, and coconut sugar using a hand mixer or spatula.
In a large bowl, sift together the almond flour, oat flour, baking powder, baking soda, and sea salt, then pour in the wet mixture and stir to combine.
Stir in chocolate chips, then preheat oven to 350°F (180°C) and refrigerate your cookie dough for 30 to 60 minutes.
Using a tablespoon (for regular-sized cookies) or ½ tablespoon (for little cookies), portion the cookie dough onto 1 to 2 baking stones or baking sheets lined with parchment paper.
Transfer cookies to oven and bake, about 9 to 12 minutes.
Let cookies cool on pan for 5 minutes, then transfer cookies to cooling rack.
Store in an airtight container for a week, or freeze in a freezer-safe container or bag for several months.