In a large mixing bowl, beat the gras-fed butter and coconut sugar until smooth, about 2 minutes.
Add in the egg, egg yolk, and vanilla extract. Beat until smooth and creamy, another 2 minutes.
In a separate mixing bowl, whisk together the almond flour, salt, and baking soda. Add to your liquid mixture and mix just until fully incorporated.
Fold in the chocolate chips. Chill dough for 1-2 hours in the fridge to firm up. This is crucial or the dough will not be easy to work with and your cookies will be mush.
Preheat your oven to 325°F. Line a large baking sheet with a silicone mat. Form 20 cookies (I did mine in two separate batches).
Bake for 12-15 minutes, or until the edges are set but the middle still looks a little gooey. The cookies will look fairly gooey in the middle after they come out of the oven and that's okay! Allow them to cool for 5-8 minutes on the baking sheet and then another 5 minutes in a cooling rack. They will firm up and be the most perfect cookies!
Servings 20
Serving Size 1 cookie
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding.