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 5.9 NET carbs per cookie.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:
I use my own blend of xylitol, erythritol, and stevia in most of my recipes. I chose to use a store-bought brown sugar sweetener in this recipe for the depth of flavor closer to regular chocolate chip cookies.