1. Preheat your oven to 350°F and prepare a baking sheet lined with parchment paper.
2. In a medium mixing bowl, combine 1 cup almond flour, 1/4 cup coconut flour, 2 tbsp unsweetened cocoa powder, 1/2 tsp baking powder, and a pinch of salt.
3. In a separate bowl, whisk together 2 eggs, 1/4 cup melted coconut oil, 1/4 cup sugar-free sweetener (such as erythritol or stevia), and 1 tsp vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
5. Gently fold in 1/4 cup sugar-free chocolate chips.
6. Use a cookie scoop to portion out the dough onto the prepared baking sheet, flattening each cookie slightly with your fingers.
7. Bake for 12-15 minutes, or until set. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. Enjoy your guilt-free chocolate chip cookies with a glass of almond milk or a cup of black coffee.
9. Store any leftovers in an airtight container at room temperature for up to 5 days.
10. Feel free to customize these cookies with your favorite low carb add-ins, such as chopped nuts, seeds, or sugar-free dried fruit.
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