Heat-treat the filling flour (food safety). Preheat oven to 350°F (175°C). Spread 1/2 cup almond flour on a small baking sheet and bake 5 minutes. Stir, bake 1 more minute if needed. Cool completely. Only the FILLING flour needs heat-treating; the shell flour bakes.

Make the edible cookie dough filling. Cream softened butter, allulose, vanilla and salt until smooth. Add whey protein and cooled heat-treated almond flour. Add milk one tablespoon at a time until a thick fudgy dough forms. Fold in mini chocolate chips. Divide into 12 equal balls (about 1/2 tablespoon each). Freeze on a parchment-lined plate 15 to 20 minutes until solid.

Make the outer crookie shell. In a separate bowl, cream butter and allulose until fluffy. Add egg and vanilla, mix. Add almond flour, whey protein, baking soda and salt. Mix to a thick dough. Fold in chocolate chips and torn croissant pieces. Don't overmix.

Stuff and shape. Preheat oven to 350°F if not already. Line a baking sheet with parchment. Divide outer dough into 12 portions. Flatten one portion in your palm, place a frozen cookie dough ball in the center, wrap dough around it sealing completely. Roll between palms to smooth. Place seam-side down on the sheet. Repeat for all 12.

Cool and serve. Cool on the sheet 5 minutes, then transfer to a wire rack for 5 more minutes. Eat warm for maximum gooey-center effect.