Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, stir together the almond flour, baking soda, and salt.
Add in the melted coconut oil, maple syrup, vanilla, and vinegar, and mix again, until the dough looks uniform, with no clumps.
Fold in the chocolate chips, then use a tablespoon or 1-ounce cookie scoop to scoop the dough onto the prepared pan. You will get roughly 18 small cookies from this batch, so you may need to use 2 pans, or cook 2 separate batches.
Use your hands to flatten the cookies then bake at 350ºF for 12 minutes, or until the edges look lightly golden.
Let them cool on the pan for at least 15 minutes before serving; they will firm up as they cool. Serve warm, or at room temperature. Almond flour cookies get softer if you store them at room temperature overnight, so I recommend serving these the day you make them, or keep them in an airtight container in the fridge or freezer for the firmest texture. They are extra-crispy if you serve them straight from the freezer.
Nutrition information is for 1 of 18 cookies. This information is automatically calculated, and is just an estimate, not a guarantee. *Tip: Using room temperature maple syrup will prevent the coconut oil from thickening up. This makes the batter easier to stir! If you use cold maple syrup, the cookie dough may appear more "dry" in texture, but it will still bake the same.