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In a large mixing bowl, combine almond butter, vanilla extract, melted butter, and coconut flakes. Mix until all ingredients are combined.
Add in cocoa powder, sweetener and chopped pecans. Mix until combined. Taste the batter and add additional sweeteners as needed.
Take a large baking sheet and line with parchment paper, wax paper, or a non-stick silicone baking mat. Scoop cookie dough onto baking sheet into 20 cookies and flatten with a spoon.
Place in freezer for 30 minutes or until set. Store in an airtight container or ziplock bag and keep refrigerated or frozen.