Step 1

Preheat the oven to 350 degrees F with a oven rack in the middle; line a large baking sheet with parchment paper.

Step 2

For the cookie: In a medium bowl, beat the eggs. Add the almond butter and vanilla extract and mix until smooth. Add the coconut sugar and mix again until thoroughly incorporated. Once the mixture is smooth, fold in the almond flour. The dough should be thick and sticky. Using 1- to 2-tablespoon amounts, form the dough into balls and then flatten; form a crevice in the center of each cookie (aka, a home for the filling). Place on the prepared baking sheet. This should yield about 12 cookies.

Step 3

For the filling: In a small pan on medium heat, add the coconut oil. Whisk in the maple syrup, then the almond butter and then the coconut sugar. Bring the mixture to a low simmer. Add the ground flaxseed and almond flour to thicken. Cook on medium-low heat, stirring throughout, until the filling has thickened, about 5 minutes. Add the crushed pecans, stir for a few seconds and remove from the heat.

Step 4

Working very quickly so the mixture doesn’t harden, fill each cookie with the filling. Add a pecan on top for decoration, if desired. Bake until the edges of the cookies start to become golden brown, 15 to 20 minutes. Let cool for about 10 minutes before enjoying.