Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a small mixing bowl, whisk together the melted coconut oil, almond milk, and coconut sugar until fully combined.

Next, add the almond flour, oat flour, cocoa powder, baking soda, baking powder, and salt. Mix using a wooden spoon until it forms a slightly sticky dough.

Form balls of about 1,5 tbsp between your hand, then slightly flatten and place on the prepared baking sheet. Make an indentation with a wet thumb into each cookie. If the cookie slightly crack, simply reshape it or smooth with some water.

Bake for 11-12 minutes. In the meantime, melt the chocolate chips over a double boiler. Remove the cookies from the oven and press down in the center again using the back of a measuring spoon (as the cookies will slightly puff up).

Fill each cookie cavity with about 1/4 tsp of melted chocolate and then top with a mini oreo. Let cool for about 15 minutes for a melty chocolate filling, or longer for a firmer one.

Cookies are best eaten the same day but will keep for up to 2 days in a airtight container.