Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside.
Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together - this may take a minute or two. Add the egg and vanilla and whisk together until combined.
In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips.
Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.
Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.
Cookies keep well in an airtight container at room temperature for 4-5 days.
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Notes
* Flour note: I have used both almond flour and almond meal with success, but a finely ground product made with blanched almonds tends to produce the best cookiesMore recipe notes (most recent update 2/27/2024)For a crispier cookie, cook for 2-3 minutes longer.
Substitutions
Butter can be substituted for the coconut oil. Just make sure it's room temperature so it's soft and easy to stir. And, of course, the cookies will no longer be dairy-free - unless you use dairy-free butter (readers have reported using Earth Balance with success).
One reader shares that they swapped canola oil in for the coconut oil because they don't like coconut, and that the cookies turned out great!
I've swapped the chocolate chips for fresh blueberries and it's a delicious change! One reader reports 3/4 cup frozen wild blueberries, along with 1/4 teaspoon nutmeg and 1/2 teaspoon cinnamon and shared that they were a huge success.
One reader swapped in white chocolate chunks for the chocolate chips and said they were perfect.
Readers have reported swapping in a flax egg for the egg with success! For a flax egg, mix 1 tablespoon flaxseed meal with 3 tablespoons water in a small bowl. Let sit for about 5 minutes until thickened, then add just like you would an egg.
To replace the pure maple syrup, readers have reported agave syrup or honey have both worked well.