Add the pecans to a dry frying pan on the stove set to low-medium heat and cook, stirring occasionally, for 3-4 minutes or until they smell fragrant and look slightly darker in color.
Remove the pecans from the stove to cool while you prepare the cookie dough.
Preheat the oven to 375 degrees Fahrenheit.
Add the maple syrup, almond butter, pure vanilla extract, vinegar, and salt to a large mixing bowl and use a whisk to mix well.
Roughly chop the pecans and dairy-free dark chocolate, then add them, as well as the coconut flour and baking soda to the mixing bowl.
Use a spoon or your hands to thoroughly mix all the ingredients to form a cookie dough.
Use your hands to roll the cookie dough into 12 evenly sized balls, and place them on a sheet pan lined with parchment paper.
Use your fingers to press the cookie dough balls into flatter circle shapes.
Bake at 375 degrees Fahrenheit for 14 minutes.
Allow the cookies to cool for at least 10 minutes before serving.