Preheat the oven to 350 degrees F and line a 8-inch square baking pan with parchment paper.

In a mixing bowl, stir together the dry ingredients (almond flour, baking soda and sea salt).

Transfer the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment (or use a large mixing bowl and an electric hand mixer). Mix until the butter and sugar are fluffy and combined. Scrape the sides of the bowl with a rubber spatula and add in the egg and vanilla extract. Beat on medium speed until combined. Scrape the sides of the bowl again and add in the flour mixture. Beat on medium-high speed until a smooth dough forms. Mix in the chocolate chips.

Spread the dough into the bottom of the prepared baking dish in an even layer. Bake on the center rack of the preheated oven for 16-22 minutes, or until blondies reach your desired doneness. For a chewy texture, bake for 16-19. For bars that hold together easily, bake for 18-22, until golden brown. If you’re using a sugar-free sweetener, bake for 16-18, as sugar-free sweeteners have a tendency to brown up quickly.

Allow the cookie bars to cool for 15 minutes before slicing and serving.