Preheat the oven to 350 degrees

Line a large baking sheet with parchment paper

Combine the coconut flour, almond flour, and baking soda in a medium mixing bowl

Cream the butter and peanut butter together, then mix in the honey and vanilla.

Beat the egg in a small bowl then blend it into the dry mixture.

Add the peanut butter mixture into the dry mixture with the egg added. Blend well. 

The result as you mix it all together, should form dough. It will look just like cookie dough.

If it is too wet, then add 1 tbsp of coconut flour to it until it turns into dough. Don’t make it crumbly though, it should be rolled into a ball and be moist.

Mix in the chocolate chips until they are evenly distributed. 

Using a cookie scoop, scoop balls onto your parchment paper lined cookie sheet. 

Flatten the cookie dough balls with the palm of your clean hand. 

Using a large eating fork, press the fork marks into the top of each flattened cookie. The fork should not stick. If it does, then spray it with cooking spray or dab melted butter onto the top of each cookie.

Bake for 10 mins and remove immediately to cookie racks for cooling. 

Store in an airtight container for up to 3 days.