Line a baking sheet with parchment paper.
In a small mixing bowl, add the almond flour, arrowroot starch/flour, coconut flour, tapioca starch/flour, baking soda, salt, and ground cinnamon (if using). Whisk to combine and set aside.
Mixing the dough (see Notes for using a stand mixer) - Use a hand held mixer fitted with the beater attachments. Add the butter and sugars to the bowl. Start on a lower speed to start mix (so you don't splatter sugar everywhere!) then turn up to high speed to cream the butter and sugar until fluffy and creamy.
Add the egg yolk and vanilla extract to the butter mix. Continue to mix on high speed until the mixture is pale, light, and fluffy - about 3 to 5 minutes. Note: Creaming the wet ingredients this long provides lift, taste, and texture to the cookies.
Turn the mixer to low speed and spoon the dry ingredients into the wet ingredients. Mix just until no dry streaks remain. Turn the mixer off and stir the chocolate chips into the batter with a spatula or wooden spoon.
Use a #40 cookie scoop (approx. 2 tablespoons), or spoon, and scoop the dough into 6 equal cookie dough balls. Place 2-inches apart on the prepared baking sheet. You can add a few more chocolate chips to the tops of the cookies if you like.
Cover the baking sheet with plastic wrap and refrigerate for at least an hour, or freeze for 30 minutes. The cookie batter can also be refrigerated overnight.
10 to 15 minutes before the cookies are done chilling - Preheat the oven to 350F degrees and adjust the oven rack to the middle position.
Bake the cookies for 15 to 17 minutes, or until the edges and tops are golden brown. Cool the cookies on the baking sheet set on a wire cooling rack for 10 minutes. Transfer the cookies to the wire rack to cool completely. Enjoy!