Preheat your oven to 350 F and line a 24 cup mini muffin pan with liners.

In a large bowl, beat together the egg, almond butter, Swerve, stevia,  and vanilla until smooth. In a separate bowl, combine the almond flour, baking soda, and salt, then stir this mixture into the wet ingredients until fully combined. The dough will be thick and feel greasy due to the almond butter but this won’t affect the cookies.

Scoop the dough evenly between the 24 mini muffin cups, then use the back of a 1/2 tsp to make a dent in the center to form the “cups”.

Bake in the preheated oven for 8-10 minutes until just set. The centers will puff up a bit while baking, so very lightly press them down again once removed from oven.

While the cookies bake, put the chocolate chips and almond butter in a pot on the stove with med heat, stirring until melted and smooth. Stir in the vanilla once melted.

To form the cookie cups, wait until the filling cools enough so it’s the consistency of thick frosting, then spoon some into the center of each cookie cup. If the filling hardens too much while making the cups, simply warm it up on the stove in the pot. 

The filling will cool to the consistency of fudge and the cups will be chewy. Store leftovers in the refrigerator for up to 4 days. Enjoy!