Preheat oven to 350. Mix maple syrup, egg, vegan butter or coconut oil, nut butter and vanilla in a large bowl.
Add in coconut sugar, baking soda and almond flour to the mix. Combine well. Fold in chocolate chips last.
Place batter in the fridge for at least 30 minutes. This will help maintain the shape when baking. Line a cookie sheet with parchment paper and spray lightly with coconut oil spray. Using an ice cream scooper, scoop cold cookie dough (in ball form, leaving room in between each) onto the parchment paper.
Bake for 15 minutes and let cool for another 15. Enjoy!