Preheat the oven to 350° F. Line two baking sheets with unbleached parchment paper.
In a large mixing bowl, stir together the melted butter, coconut sugar, maple syrup, and vanilla extract.
Add the salt, baking soda, tapioca flour, cacao powder, and coconut flour and stir until combined. Fold in the chocolate chips. Let the dough set for 5 minutes.
Using a tablespoon, scoop out balls of dough and place them evenly spaced out on the baking sheets. I suggest leaving a good bit of space between the balls because they will spread out.
Bake for 10-11 minutes. Allow the cookies to cool on the baking sheets for 5 minutes before moving them to a cooling rack.
Let the cookies cool completely before storing in an airtight container. These cookies freeze well!