Preheat oven to 350º F and line a baking sheet with parchment paper.
To make the dough, whisk together almond flour, sugar, salt and baking soda in a large bowl.
Next, add softened (not melted) butter, egg and vanilla to the bowl with the dry ingredients and mix by hand until well blended. It's a greasy mixture, so I recommend using gloves if mixing by hand.
Now add chocolate chips to the batter and mix until well combined.
Now take chunks of the dough and roll them into ~1 inch balls, by hand or using a cookie scoop, and place each ball on your baking sheet. Do not flatten the cookies before baking. I promise you, they will bake up perfectly soft if you leave them in the rounded shape. You'll have enough dough to make about 14-16 cookies.
Bake the cookies for 12-13 minutes until top of cookies start to slightly brown. The cookies will spread.
Remove the cookies from oven and let them sit for 10 minutes before transferring the cookies to a wire rack to continue cooling.
Notes
Always use softened but not melted butter. Melted butter will cause your cookies to spread and flattened.You can use a hand mixer to mix all the ingredients together, but your hands work just as well. I suggest you use gloves because the mixture is gooey.To make it dairy-free, use vegan butter and dairy-free chocolate chips.Store cookies in an airtight container or bag for up to 5 days. The cookies stay moist due to the almond flour and taste great for several day after baking.