Preheat your oven to 325°F and position the rack to the center. While the oven heats, measure out all your ingredients into separate bowls or ramekins—this takes just a few minutes and ensures smooth, uninterrupted baking. Slightly cool the melted coconut oil so it's warm but not hot when added to the dough.

In a medium bowl, whisk together the almond flour, powdered sugar, salt, baking soda, and xanthan gum until evenly combined. The xanthan gum is a binder in keto baking, so whisking it well prevents clumping and ensures it distributes evenly throughout the dough for better texture.

In a small bowl, whisk together the cooled melted coconut oil, vanilla, and milk until smooth. Pour the wet mixture into the dry ingredient mixture from Step 2 and stir until just combined—you should have a thick, cookie dough consistency. I prefer to fold rather than overmix at this stage, which keeps the texture tender. Gently fold in the chocolate chips last so they stay intact.

Scoop the dough onto a baking sheet in small mounds, spacing them about 2 inches apart—these cookies won't spread much, but the space helps them bake evenly. Bake on the center rack for 10-12 minutes, until the edges are set but the centers still look slightly underbaked. They'll continue to firm up as they cool, so don't overbake or they'll become dry.

Let the cookies cool on the baking sheet for about 10 minutes—this gives them time to set without becoming brittle. Transfer them to a wire rack or plate to cool completely. They'll have a tender crumb inside with slightly crispy edges, the hallmark of a great keto chocolate chip cookie.