Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.
Add flour, tapioca, monkfruit and salt to a food processor.
Pulse to combine. Add oil, water and vanilla and pulse again.
Add pecans and pulse until pecans are ground down to your desired consistency.
Use a cookie scoop to place balls of dough on the baking sheet. Roll each ball smooth in your hands for smooth appearance.
Bake for 20-22 minutes until firm on the outside. Allow to cool for 5 minutes, then dip each cookie in powdered sweetener mix and turn to coat.
Notes
To store: Keep in an airtight container at room temperature for 7-10 days. May be frozen for 1-2 months.Need to substitute an ingredient? See the detailed post above for my recommendations. Or leave me a comment/question below :)