Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, cream together the softened butter and sweetener using a hand mixer until light and fluffy.
Add the egg and vanilla extract, then continue mixing until fully combined.
In a separate bowl, mix the almond flour, baking soda, salt, and optional cinnamon.
Slowly add the dry ingredients into the wet mixture, mixing until a soft dough forms.
Fold in the sugar-free chocolate chips using a spatula to distribute them evenly.
If the dough appears dry, add 1–2 tablespoons of almond milk and mix again.
Use a cookie scoop or spoon to form dough balls and place them on the prepared baking sheet.
Lightly flatten each dough ball with your fingers or the back of a spoon.
Bake for 10–12 minutes, or until the edges are golden but the centers appear slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes.
Transfer them to a cooling rack to firm up completely before serving.