In a medium bowl combine almond flour, salt, and baking soda. Whisk to combine, set aside.
In a large bowl cream together melted butter and coconut palm sugar using an electric mixer. Beat for 1-2 minutes until slightly frothy. Add egg yolk, full egg, pumpkin puree, and vanilla, mix until well combined.
Combine dry ingredients with wet ingredients. Stir well using a wooden spoon. Add chocolate chips and stir well to combine.
Dough will be quite soft. Cover dough with wax paper and place in refrigerator for 1-2 hours.
Preheat oven to 325°
Remove dough from refrigerator. Using a tablespoon or small cookie scoop drop batter onto a baking sheet lined with parchment paper. Alternatively, form the dough into 1/2 inch balls.
Press the dough down gently with your fingers to flatten the balls slightly. Do not flatten all the way.
Bake for 11-14 minutes.
Remove from oven (the cookies will appear soft) and place tray on a cooling rack. Allow to cool for 10 minutes. They will harden as they rest and cool.
SOFTENED BUTTER VS. MELTED BUTTER
You can use softened butter rather than melted butter in this recipe. The dough will still be quite soft and the recipe will perform better if you chill the dough
Melted butter results in a slightly crispier edge on the cookie, whereas softened butter is a more soft and chewy all-around cookie