Preheat the oven to 180C/350F. Line a large baking tray with parchment paper.
In a large mixing bowl, combine all your ingredients until completely mixed. If using chocolate chips, fold through at the end.
Form 12 balls of cookie dough and place on the lined tray/cookie sheet. Place balls of dough 2 inches apart. Press down on each ball into a cookie shape. Bake for 10-12 minutes, or until just golden on the edges.
Remove from the oven and let cool completely on the cookie sheet.
* Coconut sugar or keto brown sugar work. TO STORE: Store cookies at room temperature, covered, for up to 5 days. Refrigerate the cookies if you'd like to keep them for up to two weeks. TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.