Prepare a cookie sheet with parchment paper. Spray some oil if needed - depending on how your parchment paper stick or not to baked goods this may not be necessary. Set aside.
In a small mixing bowl, add the sugar free chocolate chips and melted coconut oil. I prefer t measure my coconut oil melted for more precision in baking. That's up to you, I melt about 2 tablespoons in a small bowl in the microwave and measure the liquid oil before adding it to the chocolate chips.
Melt the chocolate chips with coconut oil in the microwave, by 30 seconds burst, stirring between to avoid the chocolate to burn. Set aside.
Meanwhile, in a medium mixing bowl, beat egg, sugar free crystal sweetener, vanilla essence, baking powder and salt. It should not take more than 20 seconds.
Stir in the melted chocolate mixture. The mixture will thicken, stay shiny and that is what you want.
Now pour in the almond flour and unsweetened cocoa powder. Combine with a spoon until fully incorporated, it should not take more than 1 minute. Don't over mix it to avoid the batter to dry out. The batter will thicken again, looks like a brownie batter, thick but still runny. If your almond flour is coarse (aka. almond meal) you can also see some tiny bites of almond flour and that is ok.
Stir in the chopped pecan nuts or chocolate chips regarding your taste, choose your option.
Spoon out the batter on the prepared cookie sheet. You should make 6 large cookies out of this dough. The cookies will expand a lot while baking so leave some space - about 4 cm between each cookies. I made 2 row of 3 cookies on my cookie sheet.
Bake 10-14 minutes or until the edge are cooked. The middle stay soft and that is normal. I found 12 minutes perfect for a brownie texture.
Remove the cookie sheet from the oven, cool down 10 minutes on the sheet.
Transfer your cookies on a cooling rack using a spatula that you slide under each cookie to avoid them to break. They are still soft.
Cool down 10 more minutes on the rack.
Store in an cookie jar for up to 5 days. The texture is soft and close to brownie when fresh. The texture change the next day, becoming chewier in the center and crispier on the border.