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Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. .
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In a large bowl, mix together the wet ingredients until smooth.
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Add in the almond and coconut flour, baking soda, and salt. Stir until well combined, then fold in chocolate chips and pecans.
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Use either a melon baller or your hands to roll the cookies into balls and flatten slightly on the cookie sheet.
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Bake for 10-11 minutes, or until slightly brown. Allow to cool for 10 minutes on the baking sheet and then move to a wire rack. Enjoy!