Make the cookies: Set the oven to 350 degrees F. Line a baking sheet with parchment paper.
Combine almond flour, coconut flour, baking soda, and salt in a small bowl. Whisk to combine, making sure to remove all clumps.
In another small bowl, melt 1 Tbsp. coconut oil. Add almond butter and 1/4 cup maple syrup, and stir well to combine.
Add wet ingredients into the dry, and mix until combined. The dough will be sticky. Add chopped almonds and mix.
Measure out tablespoon-sized mounds of cookie dough and roll into balls. Stick cookies on the prepared baking sheet, and place in the freezer for 10 minutes.
Bake for 8 minutes. Remove cookies from oven and flatten them slightly with a measuring cup. Bake 1-2 additional minutes. Cool on the baking sheet for 10 minutes, then move to a cooling rack. Cookies will harden slightly as they cool.
While the cookies are cooling, make the fudge: Melt 1 Tbsp. coconut oil. Add cocoa powder and 1/2 Tbsp. maple syrup. Mix until smooth.
Assemble your Fudge-Dipped Almond Cookies: Dip cooled cookies in fudge. Place on cooling rack to set.