In a large bowl, whisk together the coconut oil and maple syrup until smooth and well combined. Add the egg and vanilla and whisk together until combined.
In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in the chopped chocolate.
Scoop mounded tablespoonfuls onto the cookie sheet, roll into balls, spacing about two inches apart. Press down gently with your fingers to flatten slightly.
Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.
Cookies keep well in an airtight container at room temperature for 3 days.
