Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.

Add the almond flour, cocoa powder, baking soda, and salt to a large bowl and whisk until evenly combined and no lumps remain.

In a separate bowl, stir together the melted coconut oil or butter, granulated sweetener, egg, and vanilla bean paste until smooth and glossy.

Pour the wet mixture into the dry ingredients and stir with a spatula until a thick, cohesive dough forms.

Fold in the sugar-free chocolate chips or chopped chocolate until evenly distributed.

Scoop tablespoon-sized portions of dough and roll each into a ball, then place on the prepared baking sheet, spacing about 2 inches apart.

Gently flatten each dough ball with your fingers or the back of a spoon until about 1/2 inch thick.

Bake for 9 to 11 minutes, until the edges look set and the centers are still soft.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes.

Transfer the cookies to a wire rack to cool completely before serving.