• In a mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until well combined.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and coconut sugar. Add in the egg and food coloring, mixing until fully incorporated.
• With the mixer on low speed, gradually add the dry ingredients and mix until just combined.
• Shape the dough into balls, about 1 slightly heaping tablespoon each, and space them about 3 inches apart on the prepared baking sheets. Use your fingers (or the bottom of a glass) to gently flatten each dough ball.
• Bake for 7–8 minutes, until the edges just begin to set. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Filling

• In the bowl of a stand mixer fitted with the paddle attachment, beat together monk fruit powdered sugar, coconut oil, butter, water, and vanilla until smooth and fluffy.
• Transfer the filling to a pastry bag fitted with a 1/2-inch round tip. You can use a zip lock too and cut the tip off.
• Turn half of the cookies over, bottoms facing up, and pipe about 1 tablespoon of filling onto each. Top with the remaining cookies to create sandwiches.
• Store the finished cookies in an airtight container in the refrigerator for 5-7 days.