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