Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, whisk together the almond flour, baking soda, and salt until well combined.
In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth and creamy.
Add the egg and vanilla extract to the butter and sugar mixture and whisk until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the gluten-free chocolate chips evenly throughout the batter.
Spread the batter evenly into the prepared baking pan and smooth the top with a spatula.
Bake for 23 to 25 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
Remove from the oven and allow the cookie bars to cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the bars out of the pan and cut into 16 squares.