Preheat the oven to 180C/350F. Line a large baking tray with parchment paper or a Silpat cookie sheet and set aside.
In a small mixing bowl, prepare your flax egg by combining your ground flaxseed with 3 tablespoons of water. Let it sit for at least 10 minutes until a gel is formed.
In a large mixing bowl, combine your almond flour, coconut flour, granulated sweetener of choice, cocoa powder, baking soda and mix well. In a separate small bowl, combine your almond flour, coconut oil, and prepared flax egg and mix well, until mixed well.
Combine your wet and dry ingredients and mix very well, until fully combined. Fold through your chocolate chips and candy buttons. If your batter is too thick, add a dash of milk.
Form 12 small balls of dough and place them on the prepared cookie sheet. Press each ball into a cookie shape and bake for 12-15 minutes, or until just cooked on the outside.
Remove cookies from the oven and allow cooling completely on the cookie sheet.
* Only add the milk of choice if the batter is too crumbly. Keto double chocolate chip cookies can keep at room temperature for up to 5 days. They are best stored in the fridge (for up to 7 days) or the freezer (they are freezer friendly). They can keep in the freezer for up to 6 months.