Preheat the oven to 350F degrees, then toast pecans on a small sheet pan lined with parchment paper for about 8 minutes, then set aside to cool. Roughly chop the pecans and set aside.

In a large bowl, sift together all the dry ingredients (GF flour, cacao powder, date sugar, baking powder, and sea salt.

Pour the chocolate chips into a small, microwave-safe bowl and heat in 30 second intervals, mixing each time until the chocolate is melted (usually 90 seconds total).

Make a well in the center (I use a large measuring cup), and add your wet ingredients (eggs, date syrup, oil, vanilla extract and add the melted chocolate last).

Whisk together the wet ingredients starting from the center then whisking your way outwards, then switching to a rubber spatula to fully incorporate the batter.

Add chopped pecans and fold into the batter until fully combined.

Using a large ice cream scooper, scoop the dough onto a small sheet pan lined with parchment paper. Place 1 pecan in the center of each cookie dough, then sprinkle sea salt over the dough. Refrigerate the cookie dough for 30 minutes.

Preheat the oven to 350F degrees, then place the cookie dough on a large sheet pan lined with parchment paper and bake for 8-10 minutes.

Place the cookies on a cookie rack and allow the cookie to cool for at least 5 minutes before serving.

Store in an airtight container for up to 2-3 days.