Preheat oven to 325 degrees.
Using an electric mixer with a paddle attachment. Cream together the butter and coconut/palm sugar, scraping down the sides of the bowl with a spatula as needed.
Add the egg, honey, and vanilla extract, mix until incorporated.
In a separate bowl, whisk together the: tapioca flour, cocoa powder, baking soda, and sea salt. Slowly add the dry ingredients to the wet ingredients, mixing on a low speed, scraping down the sides of the bowl with a spatula as needed.
Next sift in coconut flour and mix on low, scraping down the sides of the bowl with a spatula as needed.
Turn up the speed to medium and mix for 30 seconds.
Mix in the dark chocolate chunks.
Let your dough rest for at least two minutes.
Scoop 1 Tbs of dough onto a baking sheet lined with parchment paper. Leave room for the cookies to spread, they will be approximately 3” wide.
Bake for 11 minutes in a 325 degree oven.