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Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
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Whisk the almond flour, tapioca starch, baking powder, and salt together in a medium mixing bowl.
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Add the honey, maple syrup, egg yolk, and vanilla and stir with a wooden spoon to combine. Stir in the chocolate chips.
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Drop dough by the tablespoonful onto the prepared baking sheet, spaced about 2 inches apart to allow for spreading.
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Bake until golden brown, about 10 minutes.
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Allow the cookies to cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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Allow the baking sheet to cool, and repeat with the remaining dough.
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Store on the counter in an airtight container for up to 4 days, or freeze, wrapped in plastic wrap and
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placed in a freezer container, for up to 6 weeks.