Preheat the oven to 350F and line a baking sheet with parchment paper to prevent sticking.
In a medium bowl, whisk together the almond flour, salt, and baking soda. Add in the melted coconut oil, maple syrup and vanilla extract and stir again.
Fold in the chocolate chips, then drop batter by rounded tablespoons onto the prepared baking sheet. Use your fingers to flatten and shape the cookies to your liking-- they will NOT spread when baked, so make them the shape you want.
Bake at 350F for 8-9 minutes, until the edges are lightly golden. The darker they get, the crispier they will be.
Allow to cool on the pan for 10 minutes, then serve warm or allow to cool to room temperature. These cookies can be stored at room temperature for 24 hours, but they will start to dry out if not stored in an airtight container. For best shelf life, I recommend storing them in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.