Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
In a large bowl, mix together the almond flour, baking powder, xanthan gum, and salt.
In a smaller bowl, mix together the egg, erythritol, coconut oil, and vanilla extract until well blended.
Add the wet ingredients to the dry ingredients, stirring until just combined. Add the chocolate chips to the mixture.
Divide the batter into 16 cookies using an ice cream scoop. Spoon batter on parchment paper, and press slightly to create an even cookie.
Bake for 10 to 12 minutes or until the middle of the cookies are just set and the edges are beginning to brown.
Remove from oven and allow cookies to remain on the baking sheet for 10 minutes. Transfer to a wire cooling rack and continue to cool.