Gather your ingredients.
Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper. Bring the egg to room temperature and warm butter slightly.
In a stand mixer, or using a hand mixer, add the sugar and butter and mix on medium-high for 3 to 4 minutes until light and fluffy.
Add the vanilla and egg and thoroughly beat together. The batter will look slightly curdled, but this is normal and will be resolved with the addition of the dry ingredients.
In a medium-size bowl, mix all the dry ingredients together except for the nuts, if using, and the chocolate chips. Add the dry ingredients into the sugar and butter mixture. Mix together well.
Stir in the chocolate chips and nuts. Shape balls of dough into your favorite cookie size. I think the ideal is 2 1/2 tablespoons (45g), about 1 1/2 inches in diameter. But this is up to your taste. Press each ball down slightly. Almond flour cookies don’t spread much, so they need a little help. Sprinkle salt if using.
Place into the oven on a middle rack. If your cookies are on the small size, start checking them at about the 8-minute mark, turning the tray around halfway through the baking. The cookies will take between 8 and 13 minutes, depending on the size of the cookies and your oven.
When the cookies are lightly browned all over, remove them from the oven. Gently tap the tray on the oven top if the cookies haven’t complexly flattened out. Leave on the tray to cool for 5 minutes before moving them to a cooling rack.