Preheat oven to 350 degrees.

Use a wire whisk to cream the butter, sugar, maple, egg, and vanilla until smooth and fluffy.

Sprinkle almond flour, coconut flour, baking soda, and sea salt over the top of the wet mixture. Use whisk to gently mix the dry ingredients on the surface first, then whisk all until well combined.

Use a spatula to fold in chopped chocolate and pecans.

Use a mini ice cream scoop like this one to drop balls of dough onto a parchment-lined pan.

Sprinkle the tops with additional sugar (optional) and bake for 15-18 minutes, or til surface has lightly browned.

Allow to cool on pan about 10 minutes, then transfer to wire rack to cool completely before serving.