Preheat the oven to 180C (360F).

In a large mixing bowl, combine the almond flour, baking soda, xanthan gum, and salt. Set aside.

In a medium mixing bowl, add the egg whites and half of the sweetener. Use a hand mixer to beat to stiff peaks.

In another bowl, add the soft butter and the rest of the sweetener - using the hand mixer, cream until fluffy and pale yellow. When done, add the butter mixture to the beaten egg whites, add vanilla extract, and mix together until fully combined.

Add the wet mixture to the dry and mix until no dry ingredients are left.

Add the chocolate chips and, using a spatula, mix well.

Scoop the dough (12-14 balls, depending on the size) onto a baking tray lined with parchment paper, leaving at least 3 inches of space in between.

Bake for 10 minutes or until golden.

Remove from the oven and let the cookies cool down on a baking tray. When slightly warm, place on a cooling rack to cool down completely before serving.