Adjust oven temperature to 350° F (176°C) and line an 8×8-inch baking pan (or similar-size pan) with parchment paper. Set aside.
To a large mixing bowl, add almond flour, powdered sugar, salt and baking soda and stir to combine
Add butter, eggs, vanilla and maple syrup and stir to combine
Then add the chocolate chips and stir until a thick, non-clump batter is achieved
Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula.
Bake on the center rack (at 350°F / 176° C) for ~20 minutes.
The edges should appear slightly dry and a toothpick inserted into the center should come out clean . Remove from oven and let cool in the pan for 30 minutes
Lift out of pan and slice. Enjoy warm or room temperature
Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month. These blondies are delicious on their own but elevated with a scoop of dairy-free ice cream.