In a medium bowl mix melted butter, peanut butter, swerve, vanilla, coconut oil, and egg until very smooth, set aside.
In a separate bowl mix almond flour, baking powder, baking soda, and salt until well combined.
Add flour mixture to butter mixture and mix until combined.
Add chocolate chips to the combined mixture and stir until just incorporated.
Roll the dough into around 28 balls, and place balls evenly across both cookie sheets lined with a Silpat, or parchment paper. With your fingers, lightly flatten the dough, as it will not spread during baking.
Place on a cookie tray, and bake on the center rack 10-13 minutes. Let cool an additional10 minutes before handling, as they are very delicate at first but firm up completely once cool.
For Lemon Cream Cheese Filling
In an electric mixer or with a hand mixer on medium-high speed, mix cream cheese until smooth. Then add Swerve Confectioners and beat until smooth. Add remaining ingredients and beat on medium-high for 10 minutes. Provide fluffiness and helps combine flavors. Place into an icing bag with a Wilton 1A Round Tip.
Take two individual cookies. With the first cookie pipe about a quarter size of the filling onto the center of the cookie. Place the other cookie on top of the cookie with filling and squeeze together. Set aside, and follow this process for all cookies until you have around 14 lemon cream sandwiches.
Tip: Cookies can sit out on the counter for a few hours and become a little more firm if you have the time and makes them a bit crisper. You can also use chocolate chips for decoration.
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