Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, whisk together the almond flour, gluten free rolled oats, 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 semi-sweet chocolate chips evenly through the batter.
Spread the batter evenly into the prepared baking pan and smooth the top with a spatula.
Bake for 22 to 25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
Remove from the oven and allow to cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the bar cookie out of the pan and place on a cutting board.
Cut into 16 squares and serve.