In a small mixing bowl, combine your blanched almond flour, coconut flour and granulated sweetener of choice. Mix well.
Add your keto maple syrup and coconut oil and mix very well until fully combined. The mixture should resemble creamy cookie dough. Stir through chocolate chips. If it is too crumbly, add some extra syrup or a few drops of liquid (milk works great).
Either enjoy immediately or for a thicker, dense cookie dough, refrigerate for 30 minutes.