In a large bowl, combine almond flour, coconut flour, coconut oil, maple syrup, salt, and vanilla. Mix until everything is evenly combined and a ball of dough is formed.
Place a piece of parchment or wax paper on the counter and place the ball of dough on it. Top with another piece of wax paper and then roll the dough thin, about 1/4 inch. Try to get it as even as possible.
Preheat oven to 300° and line 2 cookie sheets with parchment paper.
Using a 1 1/2 inch round cookie cutter, cut the cookies out and carefully remove them to the prepared pans. Use a thin spatula if needed.
Continue re-rolling the extra dough into a ball and rolling it out to cut as many cookies as possible. It should make about 45 cookies.
Bake for 29-30 minutes, until the edges start to lightly brown. Let completely cool.
While the cookies cool, make the filling. Combine the cashew butter and coconut sugar together and mix well.
Once cookies are cool, top each cookie with a dollop of the cashew butter mixture, about 1 teaspoon each. Slightly press down to make flat and even. Place in the fridge to set up so they are ready to dip.
After they have chilled in the fridge, melt the chocolate chips in a microwave safe bowl or measuring glass. Stir every 20-30 seconds until fully smooth. Have a new piece of wax paper ready and dip each cookie and place it on the wax paper. They will harden at room temperature.
Store at room temperature in an air tight container for a week and in the fridge after that.