Step 1

Preheat the oven to 180C/350F and line two baking sheets with parchment paper.

Step 2

Place pecans on a baking sheet and drizzle with 1.5 tbsp maple syrup. Toss to combine and place in the oven for 5-6 minutes. Keep an eye on them to check they don't burn, they should be lightly toasted.

Step 3

Cream the sugar and butter in a bowl with an electric mixer until it is pale and fluffy.

Step 4

Mix the arrowroot and water in a cup and then add to the bowl along with the vanilla essence and maple syrup and mix again.

Step 5

Sift baking powder and flour into the bowl, and mix with a spoon. You may find it easier to use your hands to mix.

Step 6

If you are using chocolate bars, cut into chocolate chip sized chunks, you can set some aside to add to the top of the cookies. Chop 3/4 of the pecans into small pieces and add with the chocolate to the cookie mix. Mix until evenly distributed.

Step 7

Using your hands, divide the mixture in four. Then divide each part into 4 golf sized balls. You should make 16 in total.

Step 8

Place them onto the lined baking sheets (8 on each) making sure to leave enough room for each to spread. Gently push down a little and top with the leftover pecans and chocolate.

Step 9

Place in the oven for 8-10 minutes. They may still look soft and gooey in the middle but don't be tempted to leave them in longer. They will cook further when cooling and give that perfect gooey texture inside.

Step 10

Sprinkle each cookie with some sea salt.

Step 11

For best results eat on the same day but they will keep for 2-3 days in an airtight container.