Start by combining your dry ingredients in a mixing bowl: flour, cacao powder, baking powder, dark brown sugar, and salt. For best results, sieve the flour, cacao powder, and baking powder into the bowl.
Add the crushed pecans, and the chopped chocolate to the bowl, keeping 1-2 tablespoons of each aside to decorate the top of your cookies later on.
In a double boiler melt the coconut oil and dairy-free chocolate spread and add in the almond butter to melt/soften also. Gently stir until both are combined, then drizzle in the vanilla extract and plant milk.
Gently pour your liquid mix into your dry ingredients and mix with a wooden spatula until you get a well-combined and thick, but slightly sticky dough.
Use a tablespoon to portion your cookie dough onto a lined baking tray, carefully creating round shapes with your fingers. Place them about 1-2 inches apart to give them enough space to expand. Press the leftover pecans and chocolate chunks into the top of the cookies and bake them at 180°C for 15-18 minutes.
Allow for them to cool for at least 10 minutes before removing them from the baking tray & enjoy!
Notes
You can easily make this recipe gluten-free by using a gluten-free flour blend intended for baking.