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Preheat the oven to 350. Put aluminum cupcake liners into 12 holes of a regular muffin tin. Spray with cooking spray.
Put the first 3 ingredients into a food processor. Pulse until the dough starts to come together.
Put all the remaining cookie ingredients (except the chocolate chips) into the food processor and process until a ball of dough forms. Scraping down the sides as needed. Fold in the chocolate chips.
Divide batter between the holes of the prepared tin. Bake for 13-15 minutes or until golden brown.
Cool for 5 minutes. Press with a tart tamper to make a well.
Make the ganache by heating the cream in the microwave or in a small pan until bubbles form around the edge. Do not boil. This takes about 1 minute in the microwave.
Add the chocolate and sweetener and stir until smooth. Blend with a stick blender for an extra smooth ganache.
Fill the cooled cookie cups with the ganache.