Double Chocolate Coconut Pecan Cookies are rich, chocolatey, and loaded with flaked coconut, pecans, and chocolate chips. Like German chocolate cake wrapped into one cookie! Gluten-free, paleo, dairy-free.
Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
Melt coconut oil, set aside to cool.
In a large bowl, combine almond flour, coconut flour, cocoa powder, salt, and baking soda. Whisk to combine.
Add coconut oil, honey, egg, and vanilla extract. Stir well to combine until evenly incorporated. Fold in pecans, 1/3 cup coconut flakes, and chocolate chips. Allow batter to rest 2-3 minutes.
Using a small spoon or tablespoon, scoop batter and roll into ball with hands. (I recommend spraying hands lightly with cooking spray and more as needed, as batter will be sticky). Place balls evenly onto cookie sheet, pressing down on tops slightly. Sprinkle with additional coconut if desired.
Bake for 8-9 minutes. Allow cookies to rest on cookie sheet for 1 to 2 minutes before transferring them to wire rack to cool.
Store in an airtight container.