Preheat your oven to 350°F and line a baking sheet with parchment paper or silicone mat. While the oven heats, measure out all your ingredients into small bowls—this ensures everything is ready when you need it and prevents scrambling mid-recipe. Make sure your egg is at room temperature, as it will blend more smoothly with the butter and sugars, creating a better cookie texture.

In a medium bowl, whisk together the almond flour, coconut flour, salt, baking soda, and cinnamon. Whisking these together ensures the leavening agents and cinnamon are evenly distributed throughout the dough, which gives you consistent rise and flavor in every cookie.

In a separate bowl, combine the softened butter, brown sugar, and sugar. Beat or vigorously stir for about 1-2 minutes until the mixture is light and fluffy—this incorporates air into the dough, which helps the cookies bake with a better texture. I find that using Kerrygold butter adds a subtle richness that really shines in these simple cookies.

Add the vanilla extract and room-temperature egg to the butter-sugar mixture from Step 3, stirring until well combined. The egg will blend in smoothly since it's at room temperature, creating a homogeneous wet base. Now gently fold in the dry ingredient mixture from Step 2 until just combined—don't overmix, as this can make the cookies tough. Finally, fold in the chocolate chips, being careful not to crush them.

Divide the dough into 12 equal portions and roll each into a ball using your hands—if the dough is sticky, you can lightly dampen your palms with water. Place the balls on your prepared baking sheet spaced about 2 inches apart, then gently flatten each one to about 1/4-inch thickness using the bottom of a glass or your palm. I like to press them down slightly so they bake more evenly and achieve that perfect chewy-crispy texture.

Bake the cookies for 12 minutes, watching carefully toward the end—they're done when the edges are golden brown but the centers still look slightly underdone. The cookies will continue to cook on the hot baking sheet after you remove them from the oven, so don't overbake or they'll become too crispy. Let them cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.