Combine the butter, almond flour, coconut flour, sweetener, gelatin, and vanilla in the food processor and pulse until it comes together in a ball of dough. Divide into 12 balls. Put on a parchment-lined lined baking sheet and press down making a little well with your thumbs.
Combine the filling ingredients and divide between the wells.
Bake for 16-18 minutes or until lightly browned around the edges. Cool completely.
Optional: Melt the white chocolate chips and coconut oil in a small bowl in the microwave stirring every 30 seconds. Drizzle the cookies with melted white chocolate.
Store in the fridge in an airtight container for up to 1 week or freezer for up to 3 months.
Nutrition: This recipe makes 12 large cookies. The nutrition facts are for one cookie. There are 2.3 NET carbs per serving.Dough: This dough can seem dry when processing in the food processor. Don't worry! Just keep the machine running until it comes back together into a ball.Notes on Sweeteners: