Preheat the oven to 350°F. Line two baking sheets with parchment.

In a bowl, whisk together the almond flour, coconut flour, baking powder, and salt. If using cocoa powder, whisk it in now.

In another bowl, beat the softened butter and sweetener for 1 to 2 minutes until fluffy. Add the egg and vanilla, and beat again until smooth.

Add the dry mixture into the wet mixture and stir just until a soft dough forms. If it feels sticky, refrigerate for 10 minutes.

Scoop 1 tablespoon portions of dough, roll into balls, and place them on the baking sheet. Press each ball down gently to about 1/2 inch thick and make a small indent in the center.

Bake for 9 to 11 minutes, just until the edges set and edges barely color. Let them cool to firm up.

Melt the white chocolate with coconut oil in 15-second bursts, stirring in between until smooth.

Spoon or pipe small rounds onto parchment, about the size of a nickel. Press a dark chocolate chip in the center of each white round to create a pupil. Chill for 5 to 10 minutes to set.

Once cookies have cooled, add a tiny dot of melted white chocolate to the center of each cookie and stick on an eyeball. Use red puree to draw thin 'veins' from the pupil.