In a medium bowl, mix the almond flour, arrowroot powder and baking soda.
In a separate bowl, beat the butter with an electric mixer then mix in the egg, honey and vanilla extract.
Combine wet and dry ingredients and mix gently with rubber spatula until combined, then stir in the chocolate chips.
Refrigerate the dough for about 15 minutes.
Scoop out tablespoon-size balls of dough about 2 inches apart on a baking sheet lined with parchment paper and flatten each cookie with the palm of your hand.
Bake at 350°F until cookies are golden around the edges, but still soft in the center, about 8 to 10 minutes.
Remove from oven and let cookies cool on baking sheet for 1 to 2 minutes then transfer to a wire rack and let cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 1 week.