Step 1

Preheat oven to 350 F and line a baking sheet with parchment or a silicone liner.

Step 2

In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the monk fruit, vanilla, cinnamon, salt and baking powder. Beat until combined.

Step 3

Stir in almond flour, coconut flour and shredded coconut until everything is just combined. Fold in sliced almonds, chopped pecans, sunflower seeds and chocolate chips (if using).

Step 4

Scoop out 2 tablespoon sized dough mounds (for smaller cookies - makes OR 1/4 cup dough mounds (for larger cookies - makes and place at least 1 inch apart on baking sheet. Flatten tops slightly with the back of the measuring cup or the bottom of a jar. Sprinkle tops with sesame seeds and more shredded coconut, for garnish, if desired.

Step 5

Bake in preheated oven for 12 to 15 minutes, until golden brown around the edges and just barely firm to the touch.

Step 6

Remove pan from oven and allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.