Preheat the oven to 350°F - 180°C.
In a bowl, cream the margarine with the brown sugar.
Add the almond flour and pulp, baking soda, and a pinch of salt.
Mix in the canola oil, and the almond milk. Lastly, add the chocolate chips.
Divide the dough in 8 pieces and roll into balls.
Put on a baking sheet lined with parchment paper, and press the cookies down with the palm of your hand.
Bake for about 18 to 20 minutes, until the cookies are golden brown.
Allow to cool down before storing in a metal tin container, or wrapped in aluminum foil.