Preheat oven to 350 degrees F.

 Line two baking sheets with parchment paper and set aside.

In a small bowl, mix the pecans, maple syrup, coconut sugar and 1 tsp of cinnamon together. Make sure all of the pecans are coated. Spread the pecans into an even layer on one of the prepared pans. Bake for 5 minutes. Remove from oven and set aside to cool.

Mix the all purpose flour,  old fashioned oats, almond flour, baking soda, salt and the remaining teaspoon of cinnamon together thoroughly.

Mix wet ingredients together thoroughly.

Gradually add flour mixture to wet ingredients. Mix until completely combined.

Fold in the chopped mango.

With your hands, break up the pecans into little pieces but leave 12 remaining pecans to top your cookies with! 

Stir in pecan pieces into the cookie dough. 

Let cookie dough chill covered in the refrigerator for 30 minutes. 

With an ice cream scoop, scoop cookie dough onto a parchment lined baking sheet creating about 12 equal sized cookies. Gently press a pecan onto the top of each cookie. Don't flatten the cookies too much. 

Bake until golden brown and firm, about 15 minutes.

Let cool slightly before serving and enjoy!!