In a large mixing bowl with an electric hand or stand mixer, beat together the oil, coconut sugar and vanilla until light and fluffy. It'll take longer

Beat in the eggs until well combined.

Add the dry ingredients (almond flour through salt) in a medium mixing bowl and stir until combined.

Add this to the wet mixture and beat until combined.

Stir in chocolate chips until combined.

Preheat the air fryer to 320 °F (160 °C). Place a piece of parchment paper on top of the basket.

Form dough into 2-tablespoon (38-gram) balls.

Place in the air fryer about 2-3" apart. After baking, mine were 6.5cm wide so that should tell you how many you can fit.

Cook for 5-7 minutes or until lightly browned. They are delicious hot out of the oven but you can detect the starch. That goes away after sitting overnight.

Let sit for 5 minutes or until soft enough to remove to a cooling rack. Store cooled cookies in an airtight container for up to 5 days. The baked cookies can be frozen for up to 3 months. Or you can roll the dough into balls, flatten them slightly with your palm, and freeze those for up to 3 months. Add 1 minute to the baking time.

Preheat the oven to 350 °F (175 °C). Line a baking sheet with a piece of parchment paper.

Follow the above method to prepare the dough. Place 4" apart on the prepared baking sheet.

Bake for 9-13 minutes or until lightly browned around the edge. They are delicious hot out of the oven but you can detect the starch. That goes away after sitting overnight.

Let cool completely on the baking sheet. Store cooled cookies in an airtight container for up to 5 days. The baked cookies can be frozen for up to 3 months. Or you can roll the dough into balls, flatten them slightly with your palm, and freeze those for up to 3 months. Add 1 minute to the baking time.