Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

In a small bowl, whisk together the almond flour, coconut flour, matcha powder, baking soda, and salt.

In a large mixing bowl or stand mixer combine butter and sugar. Mix until fluffy, about 1 minute. Add the vanilla extract and nut butter and mix on medium speed until combined. Add the flax egg and mix on low until incorporated.

Add the dry ingredients to the wet ingredients slowly and mix until combined. Fold in the chocolate chips. 

Roll dough into 1″ balls and place about 2″ apart on lined cookie sheet. Press the balls down slightly with your hand or a fork.

Bake for 11-14 minutes until the cookies no longer look wet and edges are starting to brown. Remove from oven and let cool on baking sheet for 2-5 minutes before transferring to a cooling rack. Pro tip: the cookies should still be very soft when you remove them from the oven. They will firm up while cooling. 

Enjoy! Once cooled, store in an airtight container lined with parchment paper for 3-4 days.