Preheat oven to 400°F.

Layer pecans in a single layer on a parchment or silicone baking sheet-lined backing tray.

Roast for 8-10 minutes. Watch for the nuts to become fragrant - that's when they're done.

Remove from the oven and allow to cool.

Once cool, place in blender and process to yield one cup pecan butter.

Place the cup pecan butter in a large mixing bowl or bowl of a stand mixer.

In a small bowl, combine 1 cup all-purpose gluten free flour (I used Bob's Red Mill 1 to 1 gluten free flour), baking powder, baking soda, cardamom, nutmeg, cinnamon and salt together. Whisk them together to combine well - the spices should be mixed throughout.

Add the dry ingredients to the pecan butter and mix well to combine.

Add eggs and melted (and cooled) coconut oil to the dough, mixing until completely incorporated.

Lower oven temperature to 375°F.

Then, roll dough into balls.

Flatten balls into circles and bake for 10-12 minutes.

Allow to cool completely before enjoying.