In a large bowl, whisk together the melted butter, sweeteners, eggs and vanilla until fully combined.
In a separate bowl, mix together the flours, baking powder, xanthan gum, and salt until combined.
Add the dry ingredients to the wet ingredients and mix until it's fully incorporated.
Using a spatula, gently fold the chocolate chips into the cookie dough until it's evenly combined.
Using your hands, roll about a 1-inch ball of cookie dough and place it on a baking sheet that has been lined with parchment paper or a silicone mat.
Slightly flatten each cookie to form the shape of your cookies. These cookies will not spread much when baked.
Bake in the preheated oven for 12 to 14 minutes, until golden brown.
Allow the cookies to cool for about 5 minutes before transferring them to a wire rack to cool completely.
You can store these cookies on the counter at room temperature in an airtight container for up to a week.
We use two different sweeteners so that you won't taste any bitterness or oversweetness from just using one. We found this to be the perfect combination for this recipe. You can substitute the sweetener with your favorite keto friendly sweetener too.You can store these cookies on the counter at room temperature in an airtight container for up to a week.