Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter, allulose, and sugar free brown sugar with a hand or stand mixer until pale and slightly fluffy.

Add the egg and vanilla bean paste and mix just until smooth and combined.

In a separate bowl, whisk together the sifted flour, salt, baking soda, and baking powder.

Add the dry ingredients to the wet ingredients in two additions, mixing on low speed or with a wooden spoon until no dry flour remains and a soft dough forms.

Fold in the sugar free chocolate chips with a rubber spatula until evenly distributed through the dough.

Scoop about 1 1/2 tablespoons of dough per cookie and place on the prepared baking sheet, spacing each scoop about 2 inches apart.

Optionally roll each scoop into a ball and gently press a few extra chocolate chips on top for a bakery-style look.

Bake for 11 to 12 minutes, or until the edges are lightly golden and the centers look just set but still soft.

Remove the tray from the oven and let the cookies cool on the baking sheet for 10 minutes to firm up.

Transfer the cookies carefully to a wire rack and cool completely before serving or storing.