Make the chocolate chips: Add 1 Tbsp. coconut oil to a microwave-safe bowl and microwave until melted, about 20 seconds. Remove from microwave and add cocoa and 1/2 Tbsp. maple syrup. Mix to combine.
Pour onto a flat sheet of parchment paper, and stick in the freezer to set.
Make the cookie dough: Add almond flour and coconut flour to a small bowl, and mix to combine.
Add remaining 1/2 Tbsp. coconut oil to a microwave-safe bowl and melt. Add almond butter, remaining 2 Tbsp. maple syrup, and vanilla, and mix to combine. Add the salt here, if using.
Pour the wet ingredients into the dry, and mix well until combined. Stick in the fridge for about 20 minutes to cool.
Remove chocolate from the freezer and cookie dough from the fridge. Break chocolate into small chunks*, and gently fold into the cookie dough. Roll cookie dough into balls, or eat straight from the bowl. No judgement.
*You probably won’t use all of the chocolate chunks in your cookie dough. That just means more refined sugar-free chocolate for snacking. You’re welcome. ;)