Preheat the oven to 325 degrees F. In a medium bowl, cream the butter, sweeteners and egg. Cream for a few minutes until very fluffy. In a separate bowl mix together the almond flour, coconut flour, baking powder, and salt. Slowly add in the dry ingredients to the wet and mix until smooth. Add in chocolate. Roll 2 TBS of dough into a ball in your hands (for uniform shape) onto a cookie sheet, then press down to they are about ¾ of an inch thick. Place cookies about 2 inches apart. Bake in preheated oven for 17-20 minutes or until golden around the edges. Cool completely on the baking sheet before removing and enjoy! I keep mine in the freezer (for portion control!:) Makes 24 cookies.

FILLING: Mix all the ingredients well and use to hold two chocolate cookies together.

Serve with unsweetened vanilla almond milk (which has twice as much calcium as dairy milk)! Dip and enjoy! Makes 12 servings.