In a medium bowl, cream together the butter, molasses and sweetener. Stir in the flour substitute, salt, vanilla and chocolate chips. Add water one tablespoon at a time (stirring between each) until the dough reaches cookie dough consistency.
Sub the sugar for one or a mix of low-carb sweeteners. I recommend erythritol and stevia since they are the lowest in carbs, and this recipe does not require the stability that maltitol or other sugar alcohols would provide (DO NOT use sucralose/Splenda or aspartame/Equal, google their toxicity). Make sure they are finely ground or a liquid, otherwise your cookie dough will be grainy.
The molasses only adds a tiny tiny 0.5 gram of sugar and is included to mimic the flavor of brown sugar which helps give chocolate chip cookie dough it's unique flavor