Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Whisk almond flour, baking soda, and salt in a medium bowl.

Beat butter and sweetener with a hand mixer on medium until pale and fluffy, about 2 minutes. Scrape bowl once.

Beat in egg and vanilla until smooth, then add dry ingredients and mix on low just until no streaks remain.

Fold in chocolate chips until evenly distributed.

Scoop rounded tablespoons of dough onto the sheet, 2 inches apart. Bake 10–12 minutes, until edges are golden and tops lose their raw sheen.

Let cookies rest on the sheet 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.