Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. If you have two baking sheets, prepare two as this recipe makes about 22-24 cookies.

In a stand mixer fitted with the paddle attachment (or mixing bowl if using an electric hand mixer), cream together the butter and sugar on medium-high speed until combined and fluffy.

Scrape the sides of the mixing bowl using a rubber spatula. Beat in the eggs one at a time until the wet ingredients are combined. Scrape the sides of the mixer with a rubber spatula once again.

Stir together the almond flour, oats, ground cinnamon, baking powder, baking soda, and sea salt (dry ingredients) in a separate bowl. Add the dry ingredients into the mixer. Beat on medium-high until the dough is very well combined, thick, and sticky. Add in the chopped pecans, shredded coconut and chocolate chips and mix until the goodies are well-incorporated throughout the cookie dough.

Note: If the cookie dough seems very sticky, refrigerate it for at least 15 minutes before baking. If the dough isn’t overly sticky, you can bake right away.

Use a spoon or a cookie scoop to transfer mounds of cookie dough to the prepared cookie sheet. Be sure to leave some space between the dough balls, as the cookies will spread during the baking process. Bake for 8 to 13 minutes, or until the edges are golden brown, depending on the size of your cookies. For regular sized cookies, bake for 8-11 minutes, and for large cookies, bake for 11-13 minutes. I make my cookies fairly large, so I bake for about 12 minutes.

Remove the cookies from the oven and allow them to cool for 15 minutes before serving. If you attempt to move the cookies while they are still warm, they are likely to crumble.