This is best done in a stand mixer, like a KitchenAid. However, it can also be mixed with a manual beater as well.
In your stand mixer or mixing bowl, beat the butter, coconut oil and granular sweetener until well combined and the butter is smooth.
Add in eggs and vanilla, mixing well again.
Lastly, add in the almond flour, coconut flour, salt and baking soda and beat again until totally combined.
Scrap down the bowl with a spatula so that you have a round mound of dough in the middle of your bowl.
Cover the bowl with plastic wrap and store in the fridge overnight (or at least for 2 hours)
Lay down a piece of parchment paper, scoop out part of the dough, flatten slightly and then place another piece of parchment over that so that you are rolling the dough between the two pieces of parchment paper.
Roll the dough to a scant 1/2 inch thickness.
Using cookie cutter, cut the dough, but don't transfer them to your cookie sheet yet. Instead, place the dough on a cookie sheet and place in the freezer for 15 minutes.
Remove the pan from the freezer and pick away the dough that is around the cut out cookies instead of trying to remove the cookies from the rest of the dough. Place the extra dough back in the bowl with the dough and pick up the parchment with the cookies and transfer the whole thing to your cookie sheet.
Bake at 350 F. for 12-14 minutes or until golden brown.
Remove from oven, and allow pan to sit for about 15 minutes before transferring to a cooling rack and allowing to cool fully before transferring for decorating or storage.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.