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Preheat the oven to 350 degrees Fahrenheit and line a 8" x 8" square baking dish with parchment paper.
In a stand mixer fitted with the paddle attachment, beat the butter, pure maple syrup, and vanilla extract until well-combined. Note: you can also use a large mixing bowl and a hand mixer instead. Scrape the sides of the bowl, and beat in the egg until combined.
Add the dry ingredients to the stand mixer with the wet ingredients (almond flour, baking soda and sea salt). And mix until a thick dough forms.
Add in the chocolate chips and beat on medium speed until they are well-distributed throughout the dough.
Transfer the cookie dough to the prepared pan and spread it into an even later.
Bake on the center rack of the preheated oven for 18 to 22 minutes, or until the cookie bars reach your desired level of doneness and are slightly golden brown around the edges. I bake mine for 20 minutes. 18 will result in chewier cookie bars, where 22 minutes will result in crispier edges.
Allow the cookie bars to cool for at least 15 minutes before slicing and serving.