Preheat the oven to 325 degrees F.

In a medium bowl, cream the butter, natural sweeteners and egg. Cream for a few minutes until very fluffy.

In a separate bowl mix together the almond flour, coconut flour, baking powder, and salt.

Slowly add in the dry ingredients to the wet and mix until smooth.

Roll 2 TBS of dough into a ball in your hands (for uniform shape) onto a cookie sheet, then press down to they are about ¾ of an inch thick. Place cookies about 2 inches apart.

Bake in preheated oven for 17-20 minutes or until golden around the edges.

Cool completely on the baking sheet before removing and enjoy!

I keep mine in the freezer (for portion control!:)

To Make the Nutella: Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins.

If you use erythritol, grind in a coffee grinder until a smooth powder.

In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes.

Add the cocoa, natural sweetener, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute.

The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra hazelnut oil until the desired consistency is achieved.

Remove to a container, cover and refrigerate until needed.

Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.

Place 1 TBS nutella in between each cookie to make a sandwich.