Mix together the coconut oil and shortening until just blended. Add the coconut sugar and mix again. Beat in the vanilla extract, baking soda, and salt.
Next, add the eggs one at a time, mixing well after each addition. Stir in the tapioca flour.
Add the gluten-free flour, 1 cup at a time, mixing well after each addition. Stir in the chocolate chips.
Cover and chill for 30 minutes or longer. You can leave the dough in the refrigerator overnight if needed, but you will need to let it sit on the counter to warm up a bit before scooping.
Preheat your oven to 375ºF.
Once chilled, scoop using a cookie scoop onto baking sheets.
Bake for 8 to 9 minutes on a regular baking sheet. For lighter baking sheets, bake for 10-12 minutes. Bake until the cookies are just beginning to turn brown on the edges. Remove the oven and cool on the baking sheet for 5 minutes, then transfer to a tray to cool completely.