Preheat the oven to 350°F. In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt until evenly combined. Set aside.
Mix the brown sugar, maple sugar, coconut oil into a large bowl. After whisking thoroughly, add vanilla extract and flex egg and whisk together.
Using a rubber spatula, mix in the dry ingredients until well combined. If the mixture is too dry, add up to two tablespoons of almond milk (or water.) Fold in the chocolate chips.
Scoop the cookie dough (about 2 Tablespoons of dough per cookie) and roll into a ball. Place a few inches apart on the baking sheet and gently press down to flatten the cookie dough. Bake for 12-15 minutes, until golden and the center is set.
Remove from oven. Let cool 5 minutes on the baking sheet, then transfer to a wire rack to continue cooling. Enjoy!