Preheat oven to 350º F.
Add the butter, coconut oil, and sweetener to a bowl, and whip together with a hand mixer. Alternately, use a stand mixer to combine.
Next, add in egg, vanilla, gelatin, baking soda, and salt. Use the mixer to beat together well.
Add the almond flour and cocoa powder, and then use a spoon to combine with the wet ingredients. Stir until all the almond flour is mixed in.
Add sugar free chocolate chips, chopped dark chocolate, or a combination of both, depending on your preference. Also add the chopped walnuts, if desired. Fold into the chocolate cookie dough.
Use a tablespoon to scoop heaping tablespoons of batter, and roll into balls. Place on the cookie sheet with at least 2 inches separating each cookie dough ball.
Using hands or the bottom of a flat measuring cup, flatten cookies to the desired shape. Slightly thicker cookies will have a chewier, softer texture.
Bake cookies for 9 minutes. They will look under baked at this point, but when they cool will have a chewy, cookie-dough type texture (which is perfect in my opinion!). Baking the cookies longer gives the cookies a crunchier texture on the outside.
Store in the refrigerator or freezer for best results, wrapped in airtight plastic or in a reusable container.