Preheat oven to 350°F.

Line two cookie sheets with parchment paper.

In a small bowl, thoroughly whisk together the almond flour, arrowroot starch, baking soda, and salt.

In a large bowl, using a hand mixer on medium speed, beat the coconut palm sugar, coconut oil, egg, and vanilla until smooth, about 2 minutes.

Slowly add the flour mixture and mix just until incorporated. Use a spatula to stir in the chocolate chips.

Using two soup spoons or a small cookie scoop, drop the dough in roughly 1-inch portions onto the prepared cookie sheets, spaced 2 inches apart.

Bake, one sheet at a time, for 8 to 10 minutes, until the bottoms and edges of the cookies are lightly browned and the tops feel firm when gently touched.

Let cool on the cookie sheets for at least 1 minute, then transfer the cookies to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 4 days, or freeze.