Begin by making the flax egg by combining the ground flaxseed and water together in a small bowl and setting aside for 10 minutes.

Add the flax egg and remaining wet ingredients together in a large bowl.

Use an electric mixer to mix the wet ingredients together for a couple of minutes on medium speed until the mixture becomes fluffy.

Sift the dry ingredients into the large mixing bowl and mix with a wooden spoon or rubber spatula.

Place pecans on a cutting board and roughly chop. Add the chopped pecans to the cookie dough. Mix until combined. Let the cookie dough sit at room temperature for 10 minutes. Preheat the oven to 350.

Scoop dough out with a small cookie scoop (these cookies spread, so make sure to give them plenty of room when baking) and place the cookie dough balls on a baking sheet.

Place in the oven to bake for 12 minutes. Once baked and golden brown, remove from heat and allow the baked cookies to cool on a wire rack. Allow to cool for 10-15 minutes, then serve and enjoy!