Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
Pulse the almonds, walnuts & cashews in a food processor just until finely chopped (or just chop them yourself). Stir together the nuts, almond flour and salt in a large bowl.
Put the coconut oil, honey, coconut sugar and coconut milk in a 4 cup pyrex measuring cup. Stir to combine. Microwave for 1 ½ minutes, then add in the vanilla, stir, and pour over the nut mixture. Stir to combine then let sit for 20 minutes.
Scoop rounded teaspoons of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes total. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter.
Combine chocolate chips and 1 teaspoon of coconut oil in a small bowl. Microwave for 30 seconds, stir, then another 30 seconds, until fully melted. Drizzle the cookies with chocolate and let harden.
Store cookies in the fridge!
If you don’t have a microwave, you can cook it over the stovetop until it boil then cook for 2 more minutes and remove!