Preheat oven to 350° and line a cookie sheet with parchment paper.
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.
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.
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.
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.
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.
*For flax egg, mix 1 tablespoon flax meal with 3 tablespoons water and let sit for 5 minutes to thicken