Pre-heat your oven to 350*F.
Add the almond flour, hemp seeds, coconut flour, flax meal, cinnamon, baking soda, xanthan gum, psyllium husks and salt to a bowl. Whisk to combine. Set aside.
In another larger bowl, add the softened butter and sweeteners. Use a hand mixer to cream the sweeteners and butter together until light and fluffy.
Add the eggs and vanilla extract and beat again until everything is well combined.
Add the wet ingredients to the dry ingredients and use a large spoon or spatula to stir until a thick dough forms. Stir well as this helps to activate the psyllium and xanthan gum and thickens the low carb cookie dough.
Finally, stir in the chocolate chips and walnuts.
Lightly two large cookie sheets with butter or oil and then begin scooping heaping tablespoons of cookie batter onto the tray a couple inches apart from one another. The cookies should spread just fine as they are but occasionally I'll use my hands to flatten the dough ever so slightly to make them look prettier when they come out the oven.
Bake the cookies for ~9-12min. They should be lightly browned around the edges. For a crunchier cookie, bake them until they are also lightly browned on top. These will set quite a lot at room temperature so don't be fooled when the come out super soft at first!
Let the cookies cool fully before using a spatula to gently remove them from the tray.
Serve warm with a cup of low carb milk! Enjoy your Keto Oatmeal Cookies!