Preheat the oven to 170 C/338 F Fan forced and line 2 large baking trays with baking paper
Melt the butter and mix in the Erythritol and the vanilla extract. Allow to cool.
Combine the dry ingredients and ensure the baking powder is well dispersed. Whisk the egg into the butter mixture. Add the butter mixture to the dry ingredients and stir until well combined. Make sure cookie dough is cool enough to gently fold through the choc chips. Allow the dough to sit for 5 minutes.
Depending on the size of the cookies you want, use a teaspoon or tablespoon and create balls out of the cookie dough. Roll into firm balls and squash the balls down into a cookie shape onto the baking paper. Use your hands to shape the edges so they are neater.
Bake for 10-14 minutes or until cookies have browned slightly and are cooked through. You may need to rotate or turn the tray if the cookies aren't cooking evenly. Bake for less time for a softer cookie and more time for a crisper cookie.
Allow cookies to cool completely on the baking tray and then move them to a cooling rack and leave until they crispen up.
Note that pure Erythritol will give you a crispy finish. Using alternate sweeteners will vary the results. Xylitol will make the cookies more fudgy. If using a 1:1 sweetener then you can use amounts specified. If using a concentrated sweetener, you may have to reduce it down to about 2 tablespoons. Taste your mixture and adjust to taste.Xanthan Gum will make these cookies chewy and helps the almond and coconut flour to bind. Feel free to omit but the end result of the texture will vary.I use 85% Lindt Dark Chocolate blocks and chop the chocolate into small bits about the size of choc chips. It's so easy to do and you can also choose how dark you want your chocolate. Use choc chips if you wish to and a milder chocolate if desired. This will impact on the amount of carbs and sugars in each serve.