Preheat your oven to 350°F.

Mix the coconut sugar and butter in a medium-sized mixing bowl. I like to use the whisk with my favorite immersion blender.

Add one egg, vanilla extract, and almond extract. Then mix until the egg is incorporated.

Add the almond and oat flour, baking soda, and salt. Mix until blended.

Fold in the chocolate chips using a spatula to avoid over-mixing the batter.

Scoop the batter to form balls with either a stainless steel cookie scoop or a spoon. Bake at 350°F for 8 minutes.

Remove the cookies from the oven and allow them to cool on a heat-proof surface or cooling rack. The cookies will become firmer as they cool.