In a large bowl, whisk together the almond flour, chopped pecans, coconut sugar, baking soda, and salt.

In a small bowl, whisk together the egg yolk, maple syrup, olive oil, and applesauce.

Pour the wet ingredients into the dry and stir to form a dough.

Divide the dough in half.

Roll each half into a log about 6 inches long and 1 ½ – 2 inches in diameter.

Wrap both logs in plastic wrap and freeze for 1-2 hours.

Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.

Slice the frozen dough logs into ¼-inch thick rounds.

Place the cookies about 2 inches apart on the lined baking sheets.

Gently press a pecan half into the center of each cookie.

Bake for 12-15 minutes until golden brown and fragrant.

Cool completely before serving.

Store in an airtight container at room temperature for up to 2 days, or freeze for longer storage.