Whisk together the almond flour, coconut flour, baking soda and salt.
In a separate bowl, whisk together the egg, honey, almond butter and vanilla. Whisk in melted coconut oil. When the liquid ingredients are smooth and homogenous, stir into the dry ingredients.
Stir in chocolate chips and almonds, if using.
Chill until the dough is cold enough to easily hold a shape, at least 1 hour.
Pre-heat oven to 325° F. Line baking sheets with parchment paper or silicone baking mats.
Scoop or drop into small balls, about 1-inch in diameter, onto prepared baking sheets, about 1 ½ inches apart. Use a small scoop, or 1 ½ teaspoons dough.
Alternately, form into larger balls, about ¼ cup of dough each. Arrange 3 inches apart on prepared baking sheets. Press the cookies with your palm to make ½-inch thick disks.
Bake 10 to 12 minutes, until the cookies are just starting to brown.
Allow to cool 10 minutes before serving.