Preheat oven to 350 (F). Line a baking sheet with parchment.
In a small bowl, mix together flaxseed and water and set aside 2 minutes to thicken.
In a food processor, blend all ingredients including flax mixture, until finely ground.
Use a cookie scoop to place dough on baking sheet. Flatten dough with a spatula (cookies will not spread)
Bake for about 10 minutes until set in the center and crisp on the edges. Optional, broil on low for 1-2 min to brown.
Leave cookies on the sheet for 5-10 min before transferring to a rack to cool completely.
To make the caramel:
Stir together all ingredients except salt (melt gently first if oil is too hard)
Taste and adjust for sweetness, if needed.
Spoon about a half teaspoon of caramel on to each cookie.
Place a pecan half on top. Wait several minutes for caramel to set/dry, then sprinkle with sea salt.
ENJOY
Notes
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). What I used:Pecans & cashew butter from AldiStevia Drops here on AmazonPure stevia powder: hereFood processor hereMexican Vanilla: hereTo store: Keep in a glass container at room temp for up to 4 days, refrigerate for 1 week, freeze for 1 month.