Preheat the oven to 365°F and line a baking tray with parchment paper.
In the stand mixer or with an electric beater at maximum speed, mix the sugar, eggs, and oil to a light and frothy cream.
200 g sugar, 1 egg, 100 g peanut or sunflower seed oil
Add all the other ingredients, whisking gently until the cookie dough becomes moist and sticky, but workable with slightly moist hands.
250 g almond flour, 100 g chocolate chips, 75 g potato starch
Put the dough in the freezer for about ten minutes, then take it out and shape it into small balls, the size of a walnut.
Place the balls on the previously prepared baking tray, and bake for 12-15 minutes.
Do not over-bake: take the cookies out of the oven when they are still a little bit pale, and let them dry out for about ten minutes in their baking tray, before removing them and transferring them to a tin box.