• Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Use a small lid or other circular object about 1-2 inches in diameter and trace 1-2 inch diameter circles 2 inches apart on prepared baking sheets. The larger the circle the larger the cookie will be
• In a large mixer bowl whisk together almond flour, coconut flour, xanthan gum, cocoa powder, baking soda, baking powder, salt and monkfruit sweetener until combined and no lumps
• Add butter, eggs, vanilla and apple cider vinegar. Beat on medium 30 seconds or until combined then on high 30 more seconds or until combined and smooth
• Scrape down sides of the bowl. Scoop dough 1-2 tablespoons at a time in the center of each circle on the prepared baking sheets
• Gently press the dough so it fits evenly into the circles. Bake 10-12 minutes or until slightly darker in color. Cookies will be soft but will firm up as they cool
• Let cool on the pans 15 minutes or until the cookies are firm. Transfer to wire racks to cool completely. Cool completely before applying filling

Filling

• Add butter to a large mixer bowl. Beat on high 3 minutes or until fluffy and airy. Add 1 cup of the powdered Swerve and beat on medium 30 seconds or until fully combined
• Add remaining powdered Swerve. Beat on medium 30 more seconds or until fully combined. Scrape down sides and push filling to the center of the bowl
• Add vanilla and salt. Beat on high 1 minutes or until fully combined and fluffy. Set aside until cookies are fully cooled

Assemble

• Turn half of the cookies bottom side up. Scoop 1-3 teaspoons of filling into the center of the cookies that are bottom up.
• Spread the filling evenly to cover the bottom of the cookies. Place one of the plain cookies on top of the cookies with filling until all cookies are filled and topped. Lightly press the cookies into the cream to seal the cookie "sandwiches"