Combine coconut sugar, olive oil, eggs and vanilla in a large mixing bowl and whisk until thoroughly combined.
Add in rice flour, almond flour, tapioca starch, baking soda and salt and mix until flour is fully incorporated then fold in chocolate chunks.
Refrigerate dough for at least one hour but ideally overnight. If you do not refrigerate them they will be crispier and flatter rather than chewy.
Preheat your oven to 375°F.
Scoop 1 ½ inch dough balls using an ice cream scooper and add to a parchment lined baking sheet. I like to pull a few chocolate chunks from each ball and stick them on top.
Sprinkle with flaky sea salt then bake until edges are golden and crispy and center is still soft, about 11-13 minutes.
