Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large mixing bowl, combine the egg, almond butter, melted coconut oil, and vanilla extract. Mix until smooth.
Step 3: Add the Swerve sugar alternative and stir until combined. Gradually mix in the almond flour, coconut flour, baking soda, and kosher salt until a cohesive dough forms.
Step 4: Gently fold in the dark chocolate chips until evenly distributed.
Step 5: Scoop out portions of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
Step 6: Bake for 10-12 minutes until the edges are lightly golden. Cool on the baking sheet for a few minutes before transferring to a wire rack.
