Preheat oven to 350.
Combine almond flour, coconut flour, baking powder, and a little salt in a bowl. Mix well.
Combine wet ingredients (cashew butter, coconut oil, maple syrup, and vanilla extract) in a separate bowl. Mix well.
Slowly pour dry ingredients into the wet, mixing evenly.
Add the chocolate chips
Ball dough into 24 small cookies and place on non-stick baking sheets.
Refrigerate for 15 minutes.
Because these ingredients don't rise and spread, you'll want to flatten and shape them to your liking. (I usually just press them down a little with the palm of my hand to get that flat rounded shape.)
Bake for 11-13 minutes. Don't look for that golden brown the way you normally would- these can overcook and dry out and you want them doughy.
While still hot, sprinkle a little more salt on top.