Preheat the oven to 350°F.
Use a stand mixer or hand mixer to cream the butter until smooth. Then, add in the brown sugar and beat until fluffy.
Next, add the egg, vanilla extract, and almond milk. Mix until smooth.
In a separate mixing bowl, combine the almond flour, baking soda, salt and cocoa powder.
Add the dry ingredients to the wet ingredients and mix until combined.
Use a spatula to fold in the chocolate chips and chopped pecans.
Lightly spray two cookie sheets with non-stick cooking spray or line them with parchment paper or baking mats.
Use two spoons or a small cookie scoop to create 1″ to 1 1/2″ sized-cookies. Place them evenly spaced on your prepared baking sheets. (See notes)
Bake for approximately 11-13 minutes.
Let them sit on the baking sheet for 2-3 minutes before removing to a cooling rack.
Store in an air-tight container for 2-3 days.