Step 1

In a bowl, whisk together your almond flour, coconut flour, xanthan gum, baking soda and salt. Set aside.

Step 2

In another large bowl, add your melted butter, vanilla extract, Sukrin brown sugar sweetener, allulose and salt. Whisk until well combined.

Step 3

Next add your egg. Whisk again until smooth.

Step 4

Add your dry ingredients to the wet ingredients and mix until combined.

Step 5

Add your chocolate chunks and mix once again just until they are evenly distributed in the batter.

Step 6

Place your cookie dough in the fridge for 30min. Pre-heat your oven to 330*F part way through this time.

Step 7

Grease a cookie sheet. Take spoonfuls of dough and place them evenly apart on a sheet. I recommend doing 6 on a normal 12 cookie baking sheet.

Step 8

Bake for 9-11 min or until the edges are just lightly browned but the cookies are still soft. Let them cool for 6 min on the baking sheet, lift them all gently with a spatula just to make sure the bottoms don't stick, then keeping them on the tray, place them in the freezer to finish cooling for 10-12min (trust me on this!).  Once cooled you can transfer them to a plate and serve with a glass of coconut or almond milk! Enjoy The Best Keto Chocolate Chip Cookies!