In the bowl of a stand mixer, cream together butter and sugars. Mix on low speed for 30 seconds. Scrape down the bowl and mix for another 30 seconds on medium speed.
Add egg and vanilla extract and mix on medium for 2 minutes.
Add almond flour, oats, baking soda, cinnamon and salt. Mix on low speed for 30 seconds. Stop machine and scrape down the sides. Mix for another minute on medium.
Stir in chocolate chips with a large spoon.
Chill dough in the refrigerator for 30 minutes.
Preheat oven to 350 F.
Scoop tablespoons of dough onto a cookie sheet.
Bake for 15 minutes or until cookies are set.
Cool on pans for 5 minutes on a wire rack then remove and finish cooling.
Video
Notes
Ingredients should be at room temperature.
Measure by weight instead of cups.
Refrigerate batter before baking.
Use parchment lined cookie sheets for easy clean up.