In a large bowl add your melted butter, sweeteners and salt. Whisk for 1min, until very well combined.
Next add your egg and vanilla extract. Whisk again until smooth.
Add the almond flour, coconut flour, xanthan gum and baking soda, mix everything using a fork then a spoon once it gets too thick. Mix well until your dough is no longer super sticky.
Add your chocolate chunks and mix one last time.
Place the dough in the fridge for at least 20min before baking. Pre-heat your oven to 350*F during this time.
Bake for 12min or until the edges are just lightly browned but the cookies are still soft. Let them cool fully on the baking sheet before attempting to remove them (I mean you can always take a warm one off if you really can't wait, it just may be a little gooey and fall-apartish at first). Once cooled you can transfer them to a plate and serve with a glass of coconut or almond milk! Enjoy your Keto Chocolate Chunk Cookies!
Store these in an airtight container on the counter for up to 7 days. These also freeze well if placed between layers of parchment or wax paper in an airtight container. I highly reccomend microwaving these for 15s before eating from room temperature OR 20-30s from frozen! So good!!