Line a baking sheet with parchment paper and set aside.
Put the vegan butter, peanut butter and maple syrup in a bowl and beat using a hand mixer until the texture is smooth.
Add sugar and beat for 2 minutes.
Add flaxseed egg and vanilla and beat for 1 minute.
Slowly add baking powder, baking soda, almond meal and half of the chickpea flour. Turn the mixer off.
At this point the dough may be too hard to mix with a hand mixer so I recommend using your hands to mix the remaining chickpea flour. Knead the dough a few times until it’s smooth.
Add the chopped pecans and fold them in using your hands.
Scoop up about 1 full tablespoon of the dough and form into a ball. Place it on the parchment paper. Repeat this step until all the dough has been used, leaving about 2 inches of space between each ball.
Bake for 12-15 minutes until the bottoms are golden brown.
Take out of the oven and let cool for 10 minutes. Transfer to a cooling rack and let cool for an additional 15 minutes. Serve.
Store these homemade peanut butter cookies in tupperware containers for up to 3-4 days. They’ll probably be gone long before that 🙂