Preheat oven to 350°F/180°C and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flours, baking soda, salt and cinnamon. Pour in the melted coconut oil, maple syrup and vanilla extract, and mix thoroughly. Stir in the chocolate.

Let the dough rest for 5 minutes so the coconut flour can absorb some of the excess moisture (or let the dough chill in the fridge for 10 minutes if you want fat cookies).

Scoop dough, one tablespoon at a time, into mounds onto the baking sheet, leaving a couple of inches around each cookie.

Bake for about 11 minutes, until golden brown.

Photo by Wendy Rueter on Unsplash