To another bowl, add the almond flour, lupin flour, vital wheat gluten, baking soda, espresso powder, xanthan gum and salt. Whisk to combine then set aside.
To your now slightly cooled browned butter, add the sweeteners; sukrin gold, powdered monkfruit and allulose along with the egg (and egg yolk if adding it), vanilla extract and molasses.
Whisk well until the mixture is very smooth.
Add your dry ingredients to the wet ingredients and stir until everything is combined.
Add the chopped chocolate.
Break your toffee from earlier into small pieces then add it as well.
Stir everything one more time until combined.
Cover your dough with plastic wrap and refrigerate 24 hours.
After 24 hours, pre-heat your oven to 330*F.
Line a cookie tray with parchment paper and scoop balls of cookie dough onto the sheet. (If you're baking these straight from the fridge, you'll want to use your hand to flatten them just a bit to help them spread properly. If you let them come back to room temperature, you should be able to just scoop balls of dough and bake them as they are). *Tip - If they aren't flattening as much as you'd like as they bake, just take a spatula or spoon and give them a little press in the oven.
Bake the cookies for ~10-13 minutes (these will take more towards 13min or longer if baking directly from the fridge). They WILL set more at room temperature so be careful not to over-cook them. You can also toss them in the freezer quickly after baking to cool them faster. *Tip - For thinner cookies, let your dough come back fully to room temperature before baking and flatten the balls of dough just a tiny bit before baking. For thicker cookies, bake straight from the fridge and again just flatten slightly.
Let the cookies cool for at LEAST 12-15 minutes before trying to remove them from the baking sheet (if you're impatient they are still delicious but a bit messy when first out of the oven). Enjoy your Keto 24 Hour Chocolate Chip Cookies!