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