Preheat your oven to 350°F (175°C), ensuring it’s ready to bake your delicious cookies.
In a large mixing bowl, combine the softened unsalted butter and sugar-free brown sugar. Using an electric mixer, cream them together until the mixture is light and fluffy.
Beat in the eggs, one at a time, then add the pure vanilla extract. Mix until everything is well combined.
In a separate bowl, whisk together the finely ground almond flour, oat fiber, ground cinnamon, baking powder, and sea salt until they are evenly mixed.
Gradually add the dry mixture to the wet ingredients, stirring until fully incorporated.
Gently fold in the chopped pecans, unsweetened shredded coconut, and sugar-free chocolate chips until they are evenly distributed throughout the dough.
Using a cookie scoop or spoon, drop tablespoon-sized portions of the cookie dough onto a baking sheet lined with parchment paper. Make sure to leave some space between each cookie as they will spread while baking.
Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
