1.   Preheat the oven 350 F or 180 C and place the rack in the middle position. Line a cookie sheet with parchment and set aside

2.   To a mixing bowl add the unsalted butter, and the unsweetened peanut butter, the powdered sweetener, and OPTIONAL blackstrap molasses. Use an electric mixer and mix to combine

3.   Whisk the eggs and add to bowl and mix to combine. Add the almond flour and the baking soda and salt, mixing to combine. Add the coconut flour, mixing to combine. Do not over beat

4.   Use a one tbsp scoop and roll dough into a ball. Place dough balls on the parchment lined cookie sheet, leaving plenty of space between. Using your thumb, press into the center of the ball to make a deep indentation. Transfer the tray of prepared cookie dough into the refrigerator for 20 – 30 minutes to chill the dough

5.   Put tray into the oven and bake for about 10 minutes. Remove tray of cookies from the oven and let cookies cool in the tray for 10 minutes. Transfer to a wire cooling rack to cool to room temperature before filling the indentation with one tsp of melted and cooled chocolate. Either white or dark chocolate work well in this recipe. Best if cookies are covered with cling wrap and let to rest overnight, either on your counter or in the refrigerator, before serving. Resting will allow the flavour and texture to develop properly