Place the coconut oil in a medium saucepan over low heat. Then add pecans.

Keep a close eye on it as nuts tend to burn very quickly, stir occasionally for about a minute until the nuts start to toast.

Then add maple syrup and salt, combine fully and allow the maple to heat through for 1-2 minutes.

Once the maple starts to bubble, slowly and carefully stir the nuts and syrup together until the syrup starts to thicken and coat the nuts.

Remove the candied nuts from the pan and set aside to cool.

Preheat the oven to 170°C.

Place the raw pecans in a food processor and blitz until it forms pecan flour.

Then add all the remaining ingredients, oat flour, coconut sugar, baking soda, salt, cinnamon, maple syrup and coconut oil and blitz again to form the cookie dough.

Roughly chop the cooled candied pecans and stir into the cookie dough.