Preheat the oven to 180°c and line a large baking sheet with parchment paper.
In a large mixing bowl, beat the erythritol and softened coconut oil together. (If the room temperature is fairly cold you may find that this mix starts solidifying a little, becoming almost like icing sugar. If this is the case, you are going to want to speed up the next two steps. Once the flour is mixed in, the consistency will remain the same.)
Add the eggs and vanilla extract and mix until combined.
Sift the almond flour and xanthan gum into the wet ingredients and mix until you get a homogeneous cookie dough.
Fold in the chocolate chips until they are evenly distributed. Allow the dough to chill for at least 15 minutes.
Once chilled, scoop heaping tablespoons of dough and roll the dough into small balls between your palms. Place the balls of dough in a single layer on the prepared baking sheet and flatten them slightly with your fingers, leaving at least 2 inches of space between each ball of dough.
Bake for 12 minutes, or until the cookies are golden brown. Let them cool completely before removing them from the pan.