• To toast the pecans: Preheat your oven to 350ºF, and line a baking sheet with parchment paper. Evenly spread the pecans across the baking sheet. Bake at 350ºF for 5-7 minutes or until browned and fragrant, stirring frequently. Allow the pecans to cool before chopping.
• Now make the chia egg. Mix 1 Tablespoon of ground chia seed + 3 Tablespoons water. Set aside for 3-5 minutes to thicken.
• To make the cookies: In a large bowl, cream together the coconut oil and sugar. Mix in the salt, vanilla extract, and chia egg. 
• With the side of a stiff spatula cut in 1 cup of flour. You can also use a pastry cutter or hand mixer for this step.
• Once blended, use the same method to cut in the second cup of flour. Don’t worry if it's slightly dry and floury, the oil from the nuts will bring it together.
• Mix in the chopped nuts to form a crumbly dough.
• Firmly press the dough into a 1 Tablespoon measuring spoon. Level it off and remove it from the measuring spoon.
• Use your fingers/hands to press and shape the dough into a “snowball”. To do this you'll want to firmly press and pinch it together with your fingers so it holds shape. It may seem crumbly at first, but the dough will hold its shape when worked enough.
• Place them about 2 inches apart on a baking sheet lined with parchment paper.
• To bake the cookies: Bake at 350ºF for 18-20 minutes. Allow the cookies to completely cool before rolling in powdered sugar.
• Rolling the cookies in sugar: Sift the powdered sugar into a small bowl.
• Roll each fully cooled cookie in the powdered sugar to coat them. They may need 2-3 coatings. 
• For gifting, use a sieve to give the cookies a final top dusting of powdered sugar before placing them in the cookie tin or gift box.

ENJOY!