• Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper. Grease the paper with coconut oil. Set aside.
• In a large bowl, combine sliced almonds, shredded coconut, almond flour, flaxseed meal, chopped pecans, salt, baking soda, erythritol, and cinnamon.
• Make a well in the center of the dry ingredients and add in creamy peanut butter, vanilla, and beaten egg.
• Stir in until a cookie dough form. It will be difficult to stir with a spoon, so you can use your hands to squeeze the dough and bring all the ingredients together. Wash and dry your hands, then lightly oil your hands.
• Shape 12 cookie dough balls, one cookie ball is about 3 tablespoons each (30 g).
• Place each cookie dough ball onto the prepared baking sheet, leaving a thumb space between each ball. Press each ball with your hand to flatten into a large round cookie. The thinner, the crispier they will be!
• The cookie will slightly expand in the oven, but not much.
• Bake for 15-17 minutes or until the sides of the cookies are golden brown. They will be slightly soft and puffy in the center. That's normal. They crisp after they cool down.
• Remove from the oven and cool 10 minutes on the baking sheet, then slide a spatula under each cookie and transfer them one by one onto a cooling rack.
• The cookies get their perfect texture after 1 hour and the best flavor after 3 hours or the next day when completely cool down.

Storage

• Store in the pantry in a sealed cookie jar for up to 6 days or freeze individually in ziplock bags and thaw on a rack 3 hours before at room temperature.