In a large bowl, whisk together almond flour, tapioca starch, baking soda, and cocoa powder.
In another bowl, whisk shortening, maple syrup, coconut sugar, and vanilla extract until smooth (by hand or with an electric mixer). Combine with the dry ingredients and mix until a soft cookie dough forms.
Roll out the dough to about ¼-inch thick for crisp cookies or ½-inch thick for a softer bite.
Use a small circular cookie cutter (about 2 inches in diameter) to cut out circles.
Preheat oven to 350°F and line a baking sheet with parchment paper. Carefully transfer the cookies to the baking sheet using a spatula.
Bake for 10-12 minutes, or until the tops are set. Let them cool completely before filling.