1cupsemi-sweet chocolate(about 55% cacao), cut in ¼-inch chunks, or chocolate morsels (chips)
½cupchopped lightly toasted pecans
½cupunsweetened coconut flakes
Whisk together the almond flour, coconut flour, baking soda and salt. Stir in the rolled oats.
In a separate bowl, whisk together the egg, honey, almond butter and vanilla. Add the melted coconut oil and whisk until everything is smooth and homogenous. Mix in the dry ingredients.
Mix in the chocolate chunks, pecans and coconut flakes.
Pre-heat oven to 325° F. Line baking sheets with parchment paper or silicone baking mats.
Scoop or drop into small balls, about 1-inch in diameter, about 1 ½ inches apart onto prepared baking sheets. (Small scoop: 1 ½ teaspoons dough.) If you like a flatter cookie, press them down gently with the palm of your hand. And if you wish to make larger-in-size cowboy cookies, definitely press them flatter with your hand.
Bake 10 to 12 minutes, until the cookies are barely beginning to brown.
Cool 10 minutes before removing from pan.
I strongly recommend you weigh the almond flour. If you don't have a scale, measure the almond flour by gently spooning it into a dry measuring cup. Do not pack the flour in the cup! (This could be a good excuse to own a kitchen scale.)