Line two baking sheets with parchment paper and preheat oven to 350°F.
In a medium-sized bowl, use a hand mixer to combine coconut oil and butter. Once combined, add eggs and vanilla extract and continue to mix.
In the same bowl, add monk fruit sweetener, baking soda, cream of tartar, and salt. Mix until well-combined.
One cup at a time, add almond flour and mix together.
In a large bowl, microwave chocolate pieces in 15-second increments until just barely soft. Transfer chocolate to a plastic baggie and carefully break pieces apart using a rolling pin or the bottom of a hard object. Pour the chocolate chips into the bowl of cookie dough and fold in until combined.
Form the dough into balls (or use a small cookie scoop) and lightly press down and place on the prepared cookie sheets, allowing plenty of room in between cookies for the dough to grow and spread during the baking process.
Bake cookies for 18-20 minutes, until edges are golden brown and crispy.
Remove from oven and allow to cool completely before serving.
Enjoy and store remaining cookies in an airtight container.