Mix the almond flour, baking soda and salt in a bowl
Cream the butter and sugars in a mixer (stand or hand held) until smooth and light - about 5 minutes
Add the egg and vanilla and mix until well combined, scraping down the sides as needed
Add the almond flour mixture and mix for a minute or two until well combined
Add the chocolate chips (or toasted almonds pieces) and mix for a few seconds to combine
Scoop or spoon the dough onto a baking sheet covered with parchment or sprayed with cooking spray. These cookies will spread, so about 8 small cookies per tray is good
Use your fingers to flatten the cookies a bit
Add a pinch of flaky sea salt (or kosher salt) to each cookie
Bake for 15-18 minutes - turn the baking sheet at 10 minutes and check every few minute after - then tend to brown quickly. Let cool for a few minutes and transfer to a wire rack
Enjoy with your favorite cup of tea or coffee
Notes
This recipe is adapted from a New York Times recipe