Preheat oven to 350. Line a baking sheet with parchment paper.
Put the dough ingredients (except the chocolate chips) in the food processor and pulse until a dough forms. Stir in the chocolate chips. Scoop with a cookie scoop to make 12 cookies.
Bake for 11-13 minutes or until golden brown. Cool completely. They are delicate at first and firm up as they cool. Refrigerating them for a bit helps if the first you try to remove breaks.
Nutrition: the nutrition facts are for 1 cookie. There are 3 NET carbs per cookie.Molasses: I get a lot of comments from my low carb readers on the use of molasses. I use it for flavor, like an extract, not for sweetness. One teaspoon of molasses has 5 grams of carbs. This recipe uses 1 teaspoon divided by 12 servings. That is less than.5 grams of carbs per serving from the molasses. If you prefer you can just omit it. Coconut Flour: I have done extensive recipe testing on this recipe since I've had readers say they spread too much. My photos DO NOT contain any coconut flour. I've found to help them not spread adding 1-2 tablespoon of coconut flour does help. However, if you want thin crispy cookies do not add the coconut flour and just know they will spread out. To Store: Keep the cookies in a container that’s airtight. They can stay at room temperature and will last for 5-6 days. To Freeze: Put the cookies in a freezer bag or container, and they will keep for 2-3 months. Notes on Sweeteners: