Paleo Brownie Stuffed Chocolate Chip Cookies

0 Preheat oven to 350° and line a cookie sheet with parchment paper. 
1 In a large bowl, combine almond butter, maple syrup, coconut oil, coconut sugar and flax egg. Mix until smooth. Add in the almond flour, 2 tablespoons coconut flour and baking soda. Mix well, until dough is formed. 
2 Remove 1/3 of the dough (about 5.7oz) to a small bowl and add in the cacao powder. To the remaining dough, add in the last tablespoon of coconut flour and chocolate chips. 
3 Divide the chocolate chip cookie dough into 14 balls, about 1 tablespoon each. Divide the brownie dough into 14 equal balls, about 1/2 tablespoon each. 
4 Press a ball of cookie dough flat in your palm and place a brownie ball in the center. Wrap the cookie dough around it and roll into a ball. Place on the cookie sheet and repeat with the remaining balls. Flatten them slightly since they don't spread and bake for 10-12 minutes. 
5 Store covered at room tempertaure for 1 day and then store in the fridge up to 10 days after that. These freeze great as well.