Add almond flour, cocoa, xanthan gum, salt and baking soda to a bowl. Whisk together. 

With a mixer, cream together butter, swerve, and egg. Make sure everything is thoroughly mixed. 

Add dry ingredients and mix. 

Spoon mixture out onto saran wrap or wax paper and refrigerate for 1 hour. 

Roll out dough between two pieces of parchment paper or silpats until thin. Use a cookie cutter or glass to make the cookies. 

Move cookies to parchment paper or silpat lined cookie sheet. Freeze for 10-15 minutes before baking. 

Preheat oven to 350 while cookies are in freezer.

Bake cookies for 8-12 minutes. The cookies are dark so it will be hard to tell when they start to brown. They will puff up slightly while baking. 

Let your cookies cool for 10 minutes before removing from mat. They will continue to crisp as they cool. 

In a mixing bowl cream together coconut oil, butter and vanilla. 

Add salt and powdered swerve until it's sweet enough. I think I used about 2/3 cup. 

Spread icing onto cookie and cover with another cookie. 

Store in an airtight container for up to 5-7 days. If they last that long!