Mix flaxseed meal with water and let it sit for 10 to 15 minutes, or until it thickens.
Melt butter and erythritol in a medium bowl in the microwave.
Add melted butter and peanut butter into a medium bowl. Stir to combine.
Add cocoa powder, flaxseed mixture, and mix.
Finally, add shredded coconut and chopped pecan nuts. Combine ingredients.
Roll the cookie dough into 12-15 cookies, press them down to flatten.
Refrigerate for at least half an hour to harden before serving.
Store cookies in the fridge in an airtight container for up to one week.
Notes
Tips
Butter adds softness to the cookies, is possible to avoid it, but the cookies will be chewier, more similar to protein balls. Still very tasty! Replace pecans with other nuts or even dehydrated fruit. These cookies are not as hard as the traditional version made with oats, so you should keep them in the fridge.
Recipe Notes The texture of these cookies gets better with time, and it’s similar to fudge but kind of grainy due to shredded coconut and chopped pecans. They’re not too sweet, so adjust sweetness if desired.