Combine almond flour, salt, baking soda and cinnamon in a bowl until well combined.
In a separate, medium sized bowl, mix the coconut oil, honey and vanilla extract until creamed together.
Add the coconut oil mixture to the almond flour and stir with a large spoon until a dough forms. You’ll want the dough to be smooth and uniform.
Add in the chocolate chips and stir until distributed.
Place the dough into the fridge to cool and firm up for 15 minutes. While the dough is cooling, warm your oven to 175C/350F.
When 15 minutes has past, remove the dough from the fridge, scoop dough into two tablespoon sized balls. Once formed into balls, shape the dough into patties and place on a parchment paper lined baking sheet.
Bake the cookies for 6-8 minutes, or until slightly brown around the edges.
Allow the cookies to cool for 15 minutes.
I used mini chocolate chips for this recipe to ensure each cookie had an even kick of chocolate chips.
Recipe by Thanks For The Food at https://thanksforthefood.com/paleo-gluten-free-chocolate-chip-cookies/