Mix the almond flour, cacao powder, starch and salt together in a large bowl.

Add the softened butter, maple syrup and vanilla and use a fork to mix everything together.

Use your hands to squeeze the dough and bring it together.

Wrap in plastic wrap and place in fridge for at least 1 hour to chill.

Preheat oven to 325F.

Take the chilled dough and place it between 2 pieces of parchment paper. Put some tapioca starch on it so it doesn't stick.

Use your hands to flatten it and then a rolling pin to roll into about 1/4 thick.

Use a cookie cutter to cut out shapes and place on a sheet tray lined with parchment paper.

Bake for 18-20 minutes at 325F, until the cookies take on a little bit of color.

In the meantime, melt the chocolate chips over double boiler.

Let the cookies cool down for 1 hour before dipping them in the melted chocolate. The almond flour needs time to dry out, this will make the cookie texture just like shortbread.

Store on counter in an air-tight container for 3 days.