In a large bowl, combine flours, salt, baking powder, baking soda, and spices. Stir together until well mixed. Set aside.
½ Cup Pecan Flour, 1 ¼ Cup Gluten Free 1-to-1 Flour Blend, ¾ teaspoon Salt, 1 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Cinnamon, ⅛ teaspoon Cayenne Pepper
In the bowl of an electric mixer, combine butter and sugars. Beat on medium speed 3 minutes until fluffy.
½ Cup Vegan Butter, ½ Cup Sugar, ⅔ Cup Light Brown Sugar
Add in eggs and vanilla and beat another 3 minutes.
1 Large Egg + 1 Egg Yolk, 1 ½ teaspoon Vanilla
Turn mixer to lowest speed and slowly add in the flour mixture. Once it is just combined, dump in the chocolate and chopped nuts and fold together with a spatula.
1 Cup Pecans, 1 ¼ Cup Allergen Free Chocolate Chips
Scoop into ¼ cupfuls and place onto a lined baking sheet. Cover with plastic wrap and refrigerate for 2 hours.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Bake in preheated oven for 13 minutes until edges are just set. Remove from oven and cool on sheet for 5 minutes, then move to a wire rack to cool.