Preheat oven to 325˚.
Prepare baking sheets lined with parchment.
Cream butter and sweetener.
Add remaining ingredients and mix well.
Scoop 1” scoops onto the pan about 3” apart.
Bake for 20 minutes or until lightly browned in the center and crispy.
Cool completely before removing from pan.
The cookies will be soft at this point. If you’d like crispy cookies, allow them to dry, uncovered, overnight at room temperature.
When ready to fill, combine chocolate chips and heavy cream (preferably without thickeners and gums).
Stir until smooth.
Spread between two cookies and allow to harden.