Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a large baking sheet with parchment paper.

In a medium mixing bowl, whisk together the almond flour, baking soda, and sea salt until no lumps remain.

In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until fully combined.

Pour the wet ingredients into the dry ingredients and stir with a spatula until a uniform dough forms.

Fold the dark chocolate chips into the dough evenly.

Using a tablespoon or cookie scoop, portion the dough into 12 equal balls and place them on the prepared baking sheet.

Slightly flatten each ball with the palm of your hand as the cookies will not spread much during the baking process.

Bake for 10 to 12 minutes until the edges are golden brown.

Remove from the oven and let the cookies cool on the baking sheet for 10 minutes to allow the structure to set before transferring to a wire rack.