Use an electric mixer or handheld whisk to cream together the softened butter, coconut sugar, egg, and vanilla in a large bowl.
Add the almond flour, oats, baking soda, and salt.
Mix again until combined.
Add the chocolate chips, chopped pecans and M&Ms to the bowl. Save a few M&Ms to press into the tops of the cookies.
Fold everything together and then place the cookie dough into the fridge to chill for 30 minutes.
Preheat oven to 350F.
Line a baking sheet with parchment paper and use a cookie scooper to scoop out 8 cookie dough balls onto your piece of parchment paper.
Press the reserved M&Ms into the tops of each cookie.
Bake for 10-12 minutes until the edges are golden brown.
VERY IMPORTANT! Allow the cookies to cool on the baking sheet for 10 – 15 minutes before you try to transfer them to a cooling rack.