In a medium bowl, add almond flour, sugar, baking soda, baking powder, and salt. Set aside.

To a small blender, add cottage cheese, egg, vanilla and oil. Process until smooth, about 20-30 seconds.

Pour the cottage cheese mixture into the dry ingredients and fold together until just combined. Fold in chocolate chips. The dough will look like muffin batter but will get thicker as it sets. Cover and refrigerate for at least 1 hour.

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Using a medium spring-loaded cookie scoop, scoop about 1.5 tablespoons of the cookie dough and place it on one of the prepared baking sheets, spaced at least two inches apart. Bake for 13-15 minutes, or until the edges are lightly golden.

Remove from the oven and let the cookies cool completely on the baking sheet before transferring them to a wire rack.