Preheat oven to 350 F. Grease 8 muffin tin indentations liberally with coconut oil, then line bottoms with 2 inch pieces of parchment paper, smashing it down in there and greasing well. You could use muffin papers, but lining the bottoms only with parchment and greasing the sides with coconut oil gives you crispier edges.
In a mixing bowl, using a heavy duty scraper or a spoon, mix together the softened butter and brown sugar. Stir in the egg and vanilla until well blended, then add the salt and baking soda. Stir well, then add the almond flour and stir until blended. Lastly, stir in the chocolate.
Using a generously rounded tablespoon, spoon dough into muffin cups, spreading evenly.
Bake for about 12-15 minutes or until brown around edges. In my experience they always look a little overdone coming out of the oven, but once they cool and set they don’t seem that way.
Let cool in cups, then carefully loosen sides and remove. If cups seem delicate and you think they will break, put the tin in the freezer and allow the chocolate to solidify a bit.
You can eat the cookies warm, but I think they’re a little better solid. What I do is when they are slightly cool, I put the cookies in a freezer bag, but don’t seal it. I freeze until chocolate is solid (about an hour), then bring back to room temperature before eating.
Note: If using sugar, use only 2 tablespoons of beaten egg rather than a whole egg. If using sugar you can also use 2 T. of granulated and 2 T. brown for a slightly crumblier cookie.