Melt allulose, golden monk fruit, molasses, and butter in a large pot on the stove. Remove the pot from heat and add the chocolate chips. Let the mixture sit for 10 minute and then stir until smooth. The mixture should still be warm but cool enough to touch, if not, let cool a bit longer. Stir in the eggs and then add in the almond flour, glucomann powder, lupin flour, psyllium, collagen, coconut flour, salt, and baking soda. Stir until evenly combined. Refrigerate for at least and hour and up to overnight.

Preheat the oven to 325ºF and line two baking sheets with parchment paper. Break off walnut-size pieces of dough and roll into balls. Arrange on the parchment lined cookie sheet, press with the bottom of a glass to flatten slightly (these cookies do not spread much so ensure they are the shape and size you want the finished product to be before you put them into the oven), and bake for 12-15 minutes, until the tops are soft but just set.

While still hot, put 2 teaspoons of chopped mint chocolate on top of each cookie. Let stand for a couple of minutes for the heat of the cookie to melt the chocolate and then swirl with a knife to frost. Cool completely on the baking sheet. These cookies will be very soft right out of the oven and firm up well when completely cool. Ensure that the chocolate is set before stacking and storing these or they will stick together.