Preheat the oven to 250ºF and line a large baking sheet with a silicone mat or parchment paper.
In a large bowl, combine the almond flour, oil, maple syrup, salt, baking soda, vanilla, and vinegar and stir well to create a uniform, sticky dough. (It's important that your maple syrup is at room temperature, otherwise the coconut oil will solidify and the mixture will be more difficult to stir.) Fold in the chocolate chips.
Drop the dough by heaping tablespoons onto the baking sheet, then use your hands to gently flatten and shape them. (They won't spread a lot with baking.) Get your fingers wet with water to help prevent sticking while you work with the dough.
Bake until the cookies are firm to the touch around the edges, about 30 minutes at 250ºF. (If you are in a hurry, you can bake them for just 12 minutes at 350ºF, if you're not concerned about the acrylamide formation I discussed earlier in this post.) For a more crispy and crunchy cookie, you can bake them up to 45 minutes at 250ºF. Because of the low temperature, these cookies will not turn golden brown around the edges, so don't be alarmed by their pale color.
Remove the cookies from the oven and let them cool on the pan for at least 10 minutes before attempting to remove them. They will firm up more as they cool. Serve warm or at room temperature. These cookies can be stored at room temperature for up to 3 days, but they will have the best shelf life and texture when stored in an airtight container in the fridge or freezer.
These cookies tend to get softer when stored in an airtight container at room temperature, so I highly recommend you store them in the fridge or freezer. They may last indefinitely in the freezer, but they rarely last more than a month in our home before we eat them all. They have a very crunchy texture when served directly from the freezer, which is what my husband prefers!