Preheat your oven to 325F (160°C) and line a baking tray with baking paper.
Add the erythritol (or any suitable granulated sweetener) to a high-speed blender and process until powdered. If the sweetener is already powdered, you can skip this step.
In a large bowl, mix together the butter and powdered sweetener until the sweetener is almost completely dissolved.
Add in the ground flax, water, baking soda, and almond flour. Stir until well-combined.
Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
Using about 1 tbsp of dough at a time, form the dough into cookies and place on a baking tray lined with parchment paper. You should end up with 8 cookies.
Bake for 15-20 minutes at 325F (160°C) until they just start to brown and become golden.
Remove from the oven and allow to cool for 10 minutes on the baking tray.
Gently transfer from the baking tray to a cooling rack and allow to cool for another 10 minutes.
This recipe is for 8 cookies.These can be stored in an airtight container for up to a week.To powder your granulated sweetener, simply add to a blender for about 10 seconds.It's very important to give the cookies enough time to cool. Otherwise, they will become crumbly.Adjust the baking time based on how you like your cookies. For a gooey center, bake for about 16 minutes. For a crispier cookie with a cakey texture, bake for about 19 minutes.