Pre-heat oven to 350*F.
Add all of your dry ingredients (except sweeteners) to a food proccessor and grind for 10-15s. Set aside.
In another bowl, cream butter and sweeteners together with a hand held mixer.
Add egg and vanilla extract, beat again until just mixed.
Addd the dry ingredients to the wet and stir until a thick dough is formed and everything is well-mixed. The more you stir, the thicker it will start to get.
Roll the dough into balls and place evenly apart on a greased baking sheet, flatten just slightly, then bake for 10-12min or until lighty browned. They will set more as they cool.
Remove from the baking sheet after 5-7min and leave on a wire rack to finish cooling. Enjoy your Keto Psyllium Husk Chocolate Chip Cookies!