Preheat oven to 350°F and line two baking trays with parchment paper
Add almond flour, coconut flour, cocoa powder, salt, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.
In a large bowl, cream butter using an electric mixer. Add the coconut sugar and continue to beat until thoroughly mixed.
Add in vanilla extract and egg, mixing until just incorporated.
With your mixer on low, add in half of the dry mixture- mixing until just incorporated. Mix in the rest. Fold in the chopped LGF bar pieces and mix until combined.
Using a tablespoon, scoop the mixture onto the baking sheets. Do not overcrowd the sheet - the cookies expand, so leave extra room!
Bake for 8-12 minutes or until the cookies have risen on the outsides and appear to be “soft” on the inside.
Allow to cool completely before transferring to a glass container.