Preheat oven to 350 degrees F (176 degrees C).
In a medium size bowl, combine almond flour, oat flour, baking powder, baking soda, and salt. Stir together to remove any lumps.
In a separate bowl, whisk together the coconut oil and sugar. The oil and sugar will separate. That is okay. Whisk in the egg and vanilla to the coconut oil and sugar mixture to thoroughly combine.
Add the wet ingredients to the dry ingredients and stir until there are no more dry spots in the dough. The mixtue will be slightly crumbly, but hold together if pressed.
Fold in the coconut and chocolate chips. Refrigerate the dough for 15 minutes.
Press the mixture into a lightly greased 8x8 baking dish in an even layer. Sprinkle the top with the extra coconut and chocolate chips.
Bake on the middle rack for 20-25 minutes until the top is just beginning to brown.
Remove from the oven and let cool at least 20 minutes before cutting. Store in an airtight container at room temperature for up to 4 days or freeze up to 2 months.
