Preheat the oven to 350°F. Line two cookie sheets with unbleached parchment paper.
On the stovetop, combine the coconut oil and maple syrup in a small saucepan and heat over low heat until the coconut oil has melted. Set aside to cool slightly.
In a large mixing bowl, combine the tapioca flour, coconut flour, cacao powder, and baking powder. Mix to combine. Add the vanilla extract, mint extract, and eggs. Give it a brief stir.
Add the melted coconut oil and maple syrup and stir to combine. Stir in the chocolate chips. You may need to let the batter rest for 2-3 minutes so that it gets thicker.
Place heaping tablespoon size dollops of the batter on the cookie sheets, fitting about a dozen cookies per sheet. Bake for 8-9 minutes.
Optional: As soon as the cookies come out of the oven, press additional chocolate chips into the cookies and sprinkle with flakey sea salt.
Cool for 2 minutes before removing to a rack to finish cooling. Enjoy warm or cooled! Store leftover cookies in airtight container at room temperature (5-7 days) or in the freezer.