Preheat the oven to 350ºF. Lightly grease a 6" cast iron skillet with coconut oil.
Beat together the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in 1/2 cup diced apples and toasted pecans.
Press the dough into the prepared pan and bake for 15-18 minutes or just beginning to turn golden brown around the edges.
While the cookie is baking, melt the coconut oil over medium heat in a medium skillet. Add the diced apples, coconut sugar and cinnamon and stir, cooking over medium heat until the apples are softened and a thin caramel sauce forms, about 5 minutes. Once cooked, let cool until serving.
Remove the cookie from the oven and serve warm with apple topping, whipped coconut cream or ice cream, and paleo caramel sauce, if desired.