Preheat oven to 350 F, and line 2 baking sheets with parchment paper.
Using an electric mixer, cream together the 7 tablespoon butter, ½ cup nut butter, and ⅔ cup sweetener. Mix on medium until creamy. Add 2 eggs and mix together until combined.
In a separate medium size bowl sift together: coconut flour, cocoa powder, and baking soda. stir together thoroughly.
Add the flour mixture to the butter mixture a little at a time and beat on medium. Scrape sides and continue to mix.
Once combined stir in the ⅓ cup chocolate chips.
Put the dough in freezer for 12 to 15 minutes to firm up the dough.
In a small bowl bowl combine the 2 ½ tablespoon nut butter and 1 teaspoon sweetener. Set aside.
Place rounded tablespoon of dough on cookie sheets leaving space between each cookie.
Using a spoon or your thumb press a small depression in the center of each cookie.
Fill each center with the nut butter filling and place one chocolate chip in the center of the nut butter filling.
Bake for 10 to 15 minutes.
Remove from oven and cool completely until cookies are firm enough to handle.
Notes
*all nutritional data are estimates based on the products I used*