Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.
In a small bowl, whisk together arrowroot flour and coconut cream until smooth. Set aside.
In a separate bowl, beat together shortening, sugars, and vanilla until creamy. Add in coconut cream mixture and stir until combined.
Sift together oat flour, cassava flour, baking soda, and salt. Slowly add dry ingredients, ½ cup at a time, to the wet ingredients. Mix until flour is absorbed and the dough forms. Add in chocolate chips.
Form 2-inch round balls from the dough. Place on the baking sheet and slightly flatten the dough with your palm. Continue until the cookie sheet is full. Leave space between each cookie to allow for any spread during baking.
Bake 8 – 10 minutes or until cookies are lightly browned but still soft. Cool on the pan for 5 minutes before transferring to a cooling rack.
Repeat steps 5 and 6 until dough is gone.
Store in an airtight container on the counter or freeze for up to three months.