Step 1

Preheat oven to 325F.  Add all the dry ingredients to a bowl and whisk to combine. Add the butter, swerve brown and confectioners to a separate bowl and mix using a hand mixer until well combined.

Step 2

Add in the remaining ingredients (except the chocolate chips) and continue to  mix.  Mix in the dry ingredients, then fold in the chocolate chips, by hand.

Step 3

Using a small cookie scoop or melon baller, scoop out the dough onto 2  baking sheets lined with parchment paper or a Silpat.  Gently press down to flatten them out a little.  Be sure to leave room between them because they will spread some.  Bake for 15-17 minutes or until lightly golden and the edges are a little darker.  Mine took exactly 15 minutes.

Step 4

Allow to cool completely (at least 30 minutes) on a cooling rack, so the edges crisp up properly.  They will be soft at first, but they will firm up and hold together perfectly once you let them cool. Store leftovers in an airtight container.  I was able to get 26 cookies that are 3" in diameter (once baked).