Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, mix together the almond flour, whole wheat flour, baking soda, arrowroot starch, and salt.
In a mixer, beat together the coconut oil and sugar until well combined. Add in the egg and vanilla extract then beat well.
Pour in the flour mixture and mix until just combined. Fold in the chocolate chips. The chocolate chips may look like they don't stick to the dough well, that is okay.
Make balls of cookie dough with about 1 ½ to 2 tablespoons of cookie dough. Roll into a ball and flatten slightly.
Place on the baking sheets about two inches apart.
Bake for 8 - 10 minutes, or until a light golden brown.
Allow to cool on a wire rack
Notes
Store in an airtight container for up to a week. You can also store in the freezer for up to a month.
For the best results, use your favorite dark chocolate chopped instead of regular chocolate chips.