In a mixing bowl, combine the ingredients for the cookies until a loose dough has formed.
Form the dough into 12 even sized balls.
Flatten each ball of dough with your fingers, and shape into a circle. Place the cookies on a parchment lined baking sheet.
Bake for 10 minutes until cooked through, and let the cookies cool completely.
In a mixing bowl, combine the butter and cream cheese for the icing. Blend on high until fluffy and creamy.
Add the cocoa powder and Swerve sweetener to the butter mixture, and blend until smooth.
Spread half of the icing on top of the cooled cookies, and save the other half for a future recipe in an airtight container in the fridge or freezer.
Place the baking chips and coconut oil in a bowl that is microwave safe. Heat the mixture at 30 second intervals until the chocolate is melted and completely combined.
Use the tines of a fork to drizzle the chocolate over the cookies.
Place the cookies in the freezer to set for 15 minutes before serving.
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