In a medium size bowl, mix together the almond flour, baking soda, sugar, and salt.
Add the softened butter or coconut oil (or a mix of both) and stir well by hand until mixed. It should form a thick dough that is hard to stir.
Add the egg and vanilla and mix well. This should make the dough easier to mix. If needed, add a teaspoon or two of milk or water to thin. Finished dough should be easy to form.
Add the chocolate chips and stir by hand until incorporated.
Form the dough into tablespoon size balls and place on a cookie sheet.
Bake for 10 minutes or until tops are starting to brown. The centers will be somewhat soft, but they will firm up a bit as they cool.
Let cool at least 5 minutes and serve.
Tip: You can make a double batch and freeze the dough for later use. Either freeze in a tub or roll into balls and freeze in a single-layer on a parchment paper lined baking sheet. Once frozen store cookie dough balls in a bag or bucket in freezer until ready to use.