Combine the almond flour, salt, and baking soda in a mixing bowl. Set aside after whisking all togethe.
Using an electric mixer, cream together melted butter and coconut palm sugar in a large mixing bowl. For 1-2 minutes, beat on high until slightly frothy. Mix in the egg yolk, whole egg, and vanilla extract until well mixed.
Combine the wet ingredients with the remaining almond flour. Using a wooden spoon, thoroughly mix it together. Stir in the chocolate chips until it is well mixed.
It will be a really fluffy dough. Refrigerate the dough for 1-2 hours after wrapping it in wax paper.
Preheat the oven to 325 degrees Fahrenheit.
Take the dough out of the refrigerator. Drop batter onto a parchment-lined baking sheet with a tablespoon or small cookie scoop. Shape the dough into 1/2 inch balls instead.
To slightly flatten the balls, gently press the dough down with your fingertips. Do not completely flatten the surface.
Preheat the oven and bake for 9-12 minutes.
Remove the tray from the oven and set it on a cooling rack (the cookies will appear very soft). Enable 5-10 minutes for cooling. As they rest and cool, they will harden.