Add ground flaxseeds and water to a small bowl. Mix and set aside while you prep the rest. Ground flaxseeds will absorb the moisture and the mixture will thicken.
Mix all dry ingredients in a medium bowl.
Add molasses, coconut oil and almond butter to the flaxseed mixture. Whisk until well combined.
Add the wet mixture to the dry mixture and gently stir to combine.
Gather the dough into a ball, wrap it in clingfilm and chill for at least 2 hours (or overnight).
Preheat the oven to 325 °F / 165 °C.
Remove the dough from the fridge, transfer the dough to a floured surface and sprinkle more oat flour on top. Then carefully roll out the dough to a little over a 1/8 inch (3 - 4 mm) thick. Use your favorite cookie cutter to cut out shapes. Using a spatula, carefully (the dough is very fragile) transfer the cookies to a baking sheet. Leave a little room for spreading.
Gather the scraps of dough, form into a ball, sprinkle with a little more flour and roll out again. Cut out more cookies. Repeat this process as needed.
Bake for 12 - 15 minutes, until the edges are golden. The time will depend on the type of oven you have, mine tends to burn stuff easily. So keep an eye on them.
Remove from the oven and allow to cool completely before decorating.
While the cookies are cooling melt the chocolate. Place chocolate in a small bowl and microwave for 30 seconds on medium power. Stir and repeat until 70 – 80 % of the chocolate is melted, the rest will melt as you stir. Be careful not to overheat the chocolate, it will ruin the taste and texture.
Place toasted pecans in a blender or food processor and blend until you reach a coarse flour consistency. Transfer to a small bowl.
Dip the cookies into melted chocolate, then into ground pecans and place them on parchment paper until the chocolate solidifies. Once the chocolate sets, transfer the cookies to an air-tight container and store at room temperature for a couple of days.
Enjoy!