Preheat oven to 350 F (175 degrees C). Prepare 2 large baking sheets (to make 26 small cookies) and line each one with parchment paper.
Dry Ingredients: In a medium bowl, combine almond flour, baking soda and salt. Set aside.
Wet Ingredients: In another medium bowl, whisk melted butter (cooled off and not hot) and maple syrup together. Next whisk in egg and vanilla extract.
Add dry ingredients to the wet mixture and whisk together with a whisk until combined. Stir in the chocolate chips.
Scoop about 1 tablespoon (do not overflow though!) and place on the baking sheet (12 or 13 per each baking sheet). Gently tap the cookies with a back of a spoon to flatten them, but don't over do it! They shouldn't be completely flat.
At 8 minute mark, open the oven door and gently press on top of each cookie with a fork to flatten them. Close the door and continue baking.
Bake until the edges are ONLY slightly golden brown and the cookies are porous, 10 to 15 minutes. Do not over bake! Remove from oven and let cool for 5 minutes on the baking sheet and then remove them.
Remove from oven and let cool for 5 minutes.