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.
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.
Butter can replace melted coconut oil, but the cookies will be softerXylitol is not a recommended sweetener for cookies. They soften cookies too much!