Preheat the oven to 350 degrees.
Place the shortening/butter, egg, coconut sugar, honey, egg and vanilla in the food processor for about 15 seconds or until smooth and fluffy.
Add the almond and coconut flour, baking soda and salt and mix again until combined, about 30 seconds. If needed, scrape down the sides of the bowl to blend everything together. Pulse another time or two.
Stir in the chocolate chips and chocolate by hand.
Place balls bigger than a quarter in radius on a silpat or parchment paper lined baking sheet. Using a spatula, knife or your hand, smoosh the cookie so its flat as these cookies will not spread very much when you bake them.
Bake for 10-15 minutes, until golden brown around the edges. Remove from the oven and let rest on the cookie sheet for 5 minutes.
Place on a wire rack and let cool. They are best served warm, so eat immediately. If any remain, simply refrigerate and eat soon.