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In a medium bowl combine almond flour, salt, and baking soda. Whisk to combine, set aside.
In a large bowl cream together melted butter and coconut palm sugar using an electric mixer. Beat for 1-2 minutes until slightly frothy. Add egg yolk, full egg, and vanilla, mix until well combined.
Combine reserved almond flour with wet ingredients. Stir well using a wooden spoon. Add chocolate chips and stir well to combine.
Dough will be quite soft. Cover dough with wax paper and place in refrigerator for 1-2 hours.
Preheat oven to 325°.
Remove dough from refrigerator. Using a tablespoon or small cookie scoop drop batter onto a baking sheet lined with parchment paper. Alternatively, form the dough into ½ inch balls.
Press the dough down gently with your fingers to flatten the balls slightly. Do not flatten all the way.
Bake for 9-12 minutes.
Remove from oven (the cookies will appear very soft) and place tray on a cooling rack. Allow to cool for 5-10 minutes. They will harden as they rest and cool.