Preheat oven to 350 degrees and line baking pans with parchment paper.
In medium mixing bowl, whisk together quinoa flour, gluten free flour, and baking soda until combined. Set aside.
In a large mixing bowl, use an electric mixer to beat butter, almond butter, sugar, and brown sugar until smooth.
Add the salt, vanilla and eggs to the butter mixture and beat until well combined.
On low speed, beat the flour mixture into the butter mixture until completely incorporated.
Stir in the chocolate chips.
Drop the dough by 1-tablespoon portions about 2 inches apart onto the prepared pans.
Bake for 8 to 10 minutes or until light brown (centers will be soft).
Cool slightly on pan. Remove from pan and cool completely on wire rack.
Notes
Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn't contain it, try adding ¼ teaspoon to the recipe. I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
Use a cookie scoop when placing the dough on the prepared pans. The scoop guarantees the cookies are the same size and round.
If you like a bigger cookie, you can use a larger scoop. You'll need to increase the baking time by a minute or two.