In a food processor, whir the butter, oil, and honey until creamy and smooth.
Add in the whole toasted hazelnuts and pulse to chop them.
Add in the remaining ingredients through the baking soda and process until well mixed. You want to leave some nut pieces, and not puree the whole thing.
Taste, make sure it is sweet enough for you! Adding an additional tablespoon or two of sweetener or stevia equivalent is fine.
Add in chocolate chips as desired and pulse a couple of times to mix. Your dougn should be stiff, just like a typical cookie dough batter. Adding a tablespoon or two more of any of the flours is ok!
Drop by rounded tablespoons onto to a greased cookie sheet.
Bake for about 8-10 minutes until just golden around the edges, and no more! Grain-free cookies can dry out quickly!
Let cool, and then store in an airtight container.