1.   Organize and weigh all the ingredients. When ready to bake, preheat the oven to 350 F or 177 C or a toaster oven set to cookies at 340 F or 170 C. Line a baking sheet with parchment paper. Set aside

Wet

2.   To a stand mixer bowl or large mixing bowl, add and the butter and sweetener. Use a paddle attachment to beat together. Whisk the eggs and drop into the same bowl. Drop in the blackstrap molasses, and the coconut extract. Beat until well combined

Dry

3.   Place a fine mesh sieve over the bowl with the butter mixture. Add all the dry ingredients: almond flour, baking powder, baking soda, salt, cinnamon and glucomannan powder. Whisk to pass through the fine mesh sieve

4.   While beating slowly, drop in the hemp harts, and coconut flakes

5.   Stop and drop in the chopped pecans, and work into the dough

6.   Drop in the almond slices. Fold to combine and evenly work all the ingredients through the dough

7.   Use a 1 tbsp ice cream scoop or 1 tbsp measuring spoon to scoop the dough. Gently roll in your hands and then place onto the parchment-lined cookie sheet. Use the bottom of a glass or measuring cup to press the dough to an about 1/3 inch or 0.85 cm thick disk. Transfer the sheet to the middle position of your preheated oven and bake for 10 to 11 minutes

8.   Remove the baking sheet from the oven and leave the cookies on the baking sheet to cool for 10 minutes. Use a spatula to transfer the cookies to a wire rack. Let cookies cool completely. Serve and enjoy!

9.   Store the cookies in an airtight container, at room temperature for 3 to 4 days or in your refrigerator for about one week. Either the baked cookies or the raw cookie dough can be frozen and stored in an airtight container. Thaw before baking.

10.   There are two ways to freeze:

1. After the cookies are cooled to room temperature, you can freeze the baked cookies.
2. OR, After forming the dough balls, place into a freezer safe container. Frozen baked cookies or dough balls will keep for several months.

Enjoy!