Preheat oven to 325F. Add all the dry ingredients to a bowl and whisk to combine. Add the butter, swerve brown and confectioners to a separate bowl and mix using a hand mixer until well combined.
Add in the remaining ingredients (except the chocolate chips) and continue to mix. Mix in the dry ingredients, then fold in the chocolate chips, by hand.
Using a small cookie scoop or melon baller, scoop out the dough onto 2 baking sheets lined with parchment paper or a Silpat. Gently press down to flatten them out a little. Be sure to leave room between them because they will spread some. Bake for 15-17 minutes or until lightly golden and the edges are a little darker. Mine took exactly 15 minutes.
Allow to cool completely (at least 30 minutes) on a cooling rack, so the edges crisp up properly. They will be soft at first, but they will firm up and hold together perfectly once you let them cool. Store leftovers in an airtight container. I was able to get 26 cookies that are 3" in diameter (once baked).
The Oat Fiber is important in this recipe, as it gives a great bread-like texture. I use Lifesource Foods Oat Fiber 500, because it’s ground to a fine powder and has a very mild flavor.Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.