Whisk together the melted butter, coconut sugar, egg and vanilla in a medium bowl.
Add the blanched almond flour, oats, baking soda and salt.
Whisk until combined.
Fold in the chocolate chips, reserving some for the top.
Chill for 30+ minutes in the fridge. DO NOT SKIP THIS.
Preheat oven to 350F.
After the 30+ minute chill, use two tablespoons to scoop 12 cookie dough balls onto a baking sheet lined with parchment paper. I liked to roll the cookie dough balls into smoother balls in between my hands.
Use the palm of your hand to slightly flatten out the tops of the balls.
Add 2 – 3 additional chocolate chips to the tops of the cookies.
Bake in the oven for 10-12 minutes. I found 10 minutes made for a deliciously soft-baked, gooey center with crisp edges. But, if you want a crispier cookie, I’d let them bake for 12-15 minutes.
Allow the cookies to cool on the pan for 10 minutes before transferring them to a cooling rack.