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Preheat oven to 325 F, and line 2 baking sheets with parchment paper or silicone baking mats, or can grease them.
In a large mixing bowl with electric hand beater or a stand mixer, cream butter and granulated sweetener until well combined.
Add egg, molasses, and vanilla extract to mixing bowl and mix in until combined.
In a separate large mixing bowl combine: almond flour, coconut flour, baking powder, and sea salt. Stir until combined.
Add the dry ingredients to the wet ingredients and mix in until combined.
Fold in chocolate chips and pecans.
Place tbsp size spoonfuls across cookie sheet 1 ½ inches apart.
Bake for 12 to 15 minutes, or until cookies are browned on the bottoms.
Remove and cool for at least 25 minutes or longer, or until cookies firm up and set.