• Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper
• In a large mixer bowl combine whisk together the coconut flour, baking powder, salt and powdered Swerve until fully combined and no lumps are in the flour or Swerve
• Add the eggs and beat on low about 10 seconds to moisten the dry ingredients. Increase the speed to medium then beat on medium for about 30 seconds or until fully combined
• Scrape down the sides of the bowl. Add the butter and vanilla extract. Beat on medium another 30 seconds or until fully combined and smooth.
• Scrape down the sides of the bowl once again and push all the ingredients to the center of the bowl. Scoop the dough out about a 1/2 TBS at a time onto the prepared baking sheet
• Roll each scoop into a tight ball and place about 2 inches apart on the baking sheet.
• Use finger and press each ball into a flat even oval. If preferred you can put the dough into a piping bag with a large oval tip and pipe the dough onto the baking sheet. Just make sure to press down and make the ovals flat
• Bake at 350 degrees for about 10 minutes or until golden on the edges. They will be soft but will firm up as they cool
• Remove from the oven and allow to cool on the pan for about 15 minutes or until firm. Transfer to a wire rack and allow to cool completely before spreading on the filling

Filing

• Place the chocolate chips in a large microwave safe measuring cup or small bowl. Microwave on high for about 30 seconds. Stir to make sure the chips are fully melted. If they are not melted microwave on high for another 30 seconds or until fully melted

Assemble The Cookies

• Take 2 cookies. Turn one cookie upside down, Spoon about 1 tsp of filling onto the center of the upside down cookie. Do not spread to the edges. Leave the edges of the cookie open. Place the other cookie on top of the filling and gently press to seal the cookie and spread the chocolate. Store in an airtight container at room temperature for up to 5 days