In a large mixing bowl, beat together 1 cup of softened unsalted butter and 1 cup of sugar-free brown sugar until light and fluffy, about 2-3 minutes. Add in 1 room-temperature egg and 1 teaspoon of vanilla extract, mixing thoroughly until well combined and creamy.

In a separate bowl, whisk together 2 cups of fine almond flour, 1 teaspoon of baking soda, and ½ teaspoon of sea salt. Gradually add the dry mixture into the wet ingredients and stir until a sticky dough begins to form. Fold in 1 cup of sugar-free chocolate chips.

If the dough feels too soft, cover the bowl with plastic wrap and refrigerate for 1 hour.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop about ⅓ cup of dough for each cookie and place on the sheet with ample space between them. Bake for 11-15 minutes.

Let the cookies cool on the baking sheet for 15 minutes before transferring to a wire rack.