Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Cream together your butter, monk fruit, and brown sugar replacement. Add in your vanilla extract and egg, whisk together until combined.
In a separate bowl, whisk together your almond flour, oats, baking soda, and salt. Slowly add into your butter mixture until everything is fully combined.
Fold in your chocolate chips.
Using a large cookie scoop, place your dough on your prepared baking sheets and bake for 10-13 minutes or until the edges are golden brown.
Allow cookies to cool on your baking sheet for at least 10 minutes before transferring to a wire cooling rack and enjoy!