Preheat oven to 350°F and line a cookie sheet with parchment paper.
Using a handheld electric or stand mixer, cream together the coconut oil and honey in a large bowl until smooth.
Add the egg to the bowl and beat to combine, then beat in the vanilla extract.
Add the flaxseed meal, coconut flour, almond flour and salt all at once and beat until everything is combined. Do do over beat the mixture.
Dissolve the baking soda in hot water in a cup, then add the mixture to the bowl and beat with your mixer until incorporated into the dough.
Using a spoon, mix the chocolate chips into the dough.
Scoop the dough onto the prepared cookie sheet, about 1 ½ tablespoons per cookie, then flatten each cookie slightly with your hand (if the dough is sticky, wet your hand with water).
Bake for 10 minutes in the preheated oven, or until the bottom and edges start to turn golden brown. Cool in pan on wire rack. Store cookies in the fridge to preserve freshness, in an airtight container.
P.S. I made this recipe with my handheld electric mixer on speed number 2. If you don't have one you can mix everything in a large bowl with a spoon.Tip: Sprinkle a few extra chocolate chips on top of each cookie before baking to give them a cuter, more chocolaty look.For those of you that can't eat coconut, you can substitute the coconut oil with butter, ghee or palm shortening, and the coconut flour with 2 tablespoons of tapioca flour.Try my Egg-free Chocolate Chip Cookies recipe - Click here for the recipe.