Preheat oven to 400 F.

Mix the almond flour, coconut sugar, and sea salt in a medium bowl.

Finely chop the pecans and add them to the bowl.

Mix the melted oil, softened oil, vanilla, and maple syrup in a separate bowl.

Slowly pour the liquid into the flour and mix until combined. Don't be alarmed if you feel the dough has too much liquid.

Place in the fridge for about 15 minutes. This will help the dough firm up to make it easier to mix. If at this point, you think the dough is still too oily, add almond flour until you have the desired consistency. But note that these do not expand much in the oven, so the oil won't make them fall apart.

Shape into small rounds (up to you on the size) and place on a baking tray. Bake for about 11 minutes or until slightly cracked and golden on top.

Let them cool completely. While they're cooling, melt the sugar in a small saucepan over medium heat. Stir continuously to avoid burning the chocolate. Remove from the stovetop once it's melted.

After they're cooled, place the powdered sugar in a small sifter and dust the tops of the cookies. I forgot I had a sifter, so I rolled the cookies in the dough which meant A LOT more sugar and more of a smooth texture. Doing this again, I would dust!