Preheat the oven to 350 degrees F. Line an 8x8 baking pan with parchment paper and set aside.

In a small mixing bowl add the almond flour, baking soda, and salt. Combine and set aside.

In a second mixing bowl add the golden monkfruit sweetener and softened butter. Using an electric mixer cream the butter and sugar together. Add the eggs and vanilla extract and use the electric mixer to combine until creamy.

While the electric mixer is running add the almond flour mixture slowly until completely combined. Stop the mixer and use a spatula to scrape the batter off the edges of the bowl and fold it into the dough.

Next, fold in the chocolate chips and stir until they are incorporated.

Press the dough into the prepared baking dish. Place the dough in the fridge as the oven finishes preheating.

Bake the cookie bars for 15 minutes, rotate the pan, and bake an additional 10-15 minutes. The cookies are done when the top has browned. There may still be some slight movement in the center of the dough, but this is normal the cookies will finish cooking as they cool.

Allow the cookie bars to cool completely on a wire rack.