I used to love making toll house cookies. I have tried repeatedly to make them in a low carb form and though I've gotten the taste pretty close, the texture (I use almond flour and once tried adding wheat gluten) always comes out more crumbly and shortbread-y than crisp and crunchy, the way I like them.

Any suggestions on how to tweak the recipe? Or recommendations on crispy store bought cookies?

I like the recipe in The Low Carb Comfort Food Cookbook. It uses crude wheat bran to add crunch. It also uses almond meal, not almond flour. The cookies are not super low carb, but the taste is fantastic.