Dark Chocolate Sea Salt Cookie Bars

-1 Preheat the oven to 350 F
-1 In a large bowl, whisk together the egg, sugar, oil and vanilla extract until smooth.
-1 Add in the almond flour, tapioca flour, baking soda, baking powder, salt, and chocolate chips. Stir together with a rubber spatula until evenly incorporated
-1 Line an 8 x 8 pan with parchment paper, then flatten the mixture into the pan.
-1 Bake for 15-18 minutes. Remove from oven and let cool for 10 minutes before slicing. You can press a few extra pieces of chocolate chunks into the top after removing the pan from the oven. 
-1 Sprinkle generously with sea salt, slice into 9 or 12 bars and enjoy! 
-1 Keep stored at room temperature for 1 week, or freeze for up to 3 months.