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Preheat your oven to 350°F and line two baking sheets with parchment paper.
Whisk the almond flour, baking soda, and salt together in a bowl.
Add the wet ingredients to the dry ingredients and blend together with a spatula or fork until you have a ball of dough.
Fold the chocolate chips into the cookie dough.
At this point you can place the dough in the refrigerator for 10 minutes or so to firm it up, or just keep going.
Scoop about a tablespoon of dough into a ball and place on the baking sheet. Repeat until all the dough is formed into cookies across the baking sheets. Leave about 2 inches between cookies because they'll spread as they bake.
Bake for 12 minutes or until the cookies are lightly browned.
As soon as the cookies come out the oven, sprinkle with a bit of salt. Cool the cookies for at least 15 minutes.
Store sealed at room temperature for a week or in the refrigerator for a few weeks. Seal and freeze for a few months.