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Place the butter in a medium saucepan over medium heat. Cook, stirring frequently, until the butter becomes a deep amber, 4 to 5 minutes. Remove and let cool.
Preheat the oven to 325ºF and line a large baking sheet with a silicone baking mat. Use 2 baking sheets if necessary, as you don’t want to crowd the cookies.
In a large bowl, whisk together the almond flour, sweetener, baking soda, and salt. Stir in the egg, browned butter, and maple extract until the dough comes together.
Roll the dough into 1 inch balls and place a few inches apart on the prepared baking sheet(s). You should get about 24 balls.
Bake the cookies for 5 minutes, then remove from the oven, cover with parchment paper, and press down to about ½ inch thick.
Return to the oven and bake another 8 to 10 minutes, until puffed and golden brown around the edges. They will still be very soft. Let cool completely on the pan.
In a small bowl, whisk together the sweetener, heavy cream, and maple extract. Add water as needed to achieve a drizzling consistency. .
Spread about 1 teaspoon of the glaze over the top of each cookie. Alternatively, you can drizzle the glaze overtop.
Sprinkle with the chopped pecans, if desires.