Cream the softened butter and sugar in a large mixing bowl until well combined and slightly fluffy.
Add the egg and vanilla extract, then beat until smooth.
Add the almond flour, salt, and baking soda. Mix just until a thick dough forms.
Fold in the chocolate chips until evenly distributed throughout the dough.
Scoop the dough onto a parchment-lined cookie sheet, leaving space between each cookie.
Bake for about 10 minutes, or until the edges are set and lightly golden and the centers are just set.
Let the cookies cool on the baking sheet for about 10 minutes, then transfer them to a cooling rack.
