In a large mixing bowl, beat the softened butter and sugar-free brown sugar substitute until light and fluffy. An electric mixer works best for this!
Scrape down the sides of the bowl, then mix in the room-temperature egg and vanilla extract until everything is well combined.
Add the almond flour, baking soda, and sea salt to the wet mixture. Beat on high speed until a sticky cookie dough forms, then gently stir in the sugar-free chocolate chips.
Give the bowl a final scrape with your spatula to ensure all ingredients are perfectly blended. If the dough feels a bit soft or greasy, pop it in the fridge for about an hour to firm up; otherwise, you can bake right away.
When you're ready to bake, preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Scoop about â…“ cup of dough for each cookie (you'll get 7 generous cookies). Place them on the prepared baking sheet, leaving plenty of space between each as they will spread while baking.
Bake for 11-15 minutes, or until the edges are beautifully golden brown. For a softer, chewier cookie, aim for 11 minutes; for a crispier treat, bake closer to 15 minutes.
Let the cookies cool on the baking sheet for a few minutes before gently moving them to a wire rack. They'll be delicate when warm, so patience for 15 minutes ensures they hold their shape perfectly before you dive in!