Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the butter and coconut sugar, and mix well.
Add in the egg and vanilla, and mix again. Then add in the salt, baking soda, and almond flour. Stir until a thick batter is formed.
Fold in the chocolate chips, then scoop the dough using a tablespoon or 1-ounce cookie scoop. Drop the dough onto the lined baking sheet, then bake at 350ºF for 10 to 12 minutes, or until the cookies spread and the edges look lightly golden. Let the cookies cool for at least 10 to 15 minutes on the pan before trying to eat one warm, so they will firm up a bit.
These cookies have the best texture at room temperature the same day you bake them. If you need to store them, don't keep them at room temp. Store them in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months. They are even crispier when they are cold! See tips in this post for freezing the dough and baking it from frozen, for freshly baked cookies anytime.
Nutrition information is for 1 of 24 cookies. This is automatically calculated, and is just an estimate, not a guarantee.