Preheat oven to 350F. Line two large baking sheets with parchment paper, set aside.

In a medium bowl, combine almond meal, coconut flour, baking soda, and salt. Set aside.

In a large bowl with an electric mixer, or in a stand mixer using the paddle attachment, cream together coconut oil and sugar until light and fluffy, about 2 minutes. Add in your egg and extracts and beat until egg is evenly combined.

Add in your flour mixture and beat (or stir using large rubber spatula) until dough forms. Dough will be slightly sticky, so let rest for 5-10 minutes for coconut flour to absorb moisture.

Using a 1/2 TBS, scoop dough and roll into balls. Place on cookie sheet, about 2" apart. Using your thumb, gently make an indent in dough. Dough will crack slightly, you can reshape gently or leave as is.

Bake cookies for 7-8 minutes. Upon taking out of oven, gently re-press indent with thumb. Allow cookies to cool for 2 minutes on cookie sheet.

Using about a 1/4 tsp, fill thumbprints with caramel sauce*.

While the caramel sets in the cookies, melt your chocolate chips and coconut oil together in microwave, about 20 seconds. Using a spoon or knife, gently drizzle chocolate on cookies in zigzag pattern. Allow chocolate to set, about 15 minutes (or speed up process in fridge), before transferring to container.