Preheat the oven to 350 °F(180 °C). Line a cookie sheet with parchment paper and lightly oil the paper with cooking oil spray to prevent the cookies from sticking to the sheet. Set aside.

In a large mixing bowl, add almond flour, maple syrup, optional vanilla and salt if desired, and chocolate chips.

Stir with a rubber spatula until the dough is sticky and comes together.

If it looks dry and crumbly, squeeze it with your oiled hands and bring the ingredients together until the dough sticks together and you can easily form balls. If it's not forming, add a bit more maple syrup to make it come together. If it is too wet, simply add a bit more flour. The dough is sticky but holds well together when shaped in a ball, it's not runny or crumbly.

Oil the inside of a large cookie dough scoop and scoop some cookie dough. Press it firmly in the cookie scoop and release it on the cookie sheet. Leave a 2-thumb space between each cookie ball. Repeat this step to shape 7 large cookies. They won't expand in the oven, but you don't want them to touch each other.

Oil the palm of your hand and press the top of each cookie dough ball. They won't rise. The shape you give them is what you get after baking. Don't press too much if you like them thicker and moist in the middle. The thinner, the crisper. I like to keep mine slightly thick for a moist center.

Bake on the center rack of the oven for 12-14 minutes at 350 °F (180 °C) until the edges are just turning golden brown.

Let them cool them down immediately on a cooling rack for 30 minutes without touching them at all. They are still soft, they firm up as they cool down.