Preheat oven to 350 degrees and line a baking sheet with parchment paper
In a stand mixer, cream together the palm shortening, melted cacao butter (if using), and sweetener.
Add the eggs and mix until incorporated.
Next, add the almond flour, coconut flour, salt, baking soda, and vanilla.
When a dough has formed, mix in the chocolate chips and chopped hazelnuts.
Make 2-tablespoon dough balls (the recipe will make 10 dough balls of this size or 20 1-tablespoon dough balls if you prefer smaller cookies).
Baking for 20-22 minutes or until the tops and edges have begun to get golden brown.
Remove from the oven and allow to cool for a few minutes before eating. Store in an airtight container at room temperature.