Preheat the oven to 350 F degrees and line a baking sheet with silicone mat or parchment paper.
Place a large pan over medium-low heat. Toast the 1 cup pecans on the stovetop for about 5 minutes, careful not to burn.
Let pecans cool then transfer to a food processor. Pulse 10-15 times or until finely chopped.
Add the almond flour and salt to the processor and pulse to combine.
Pour the nut flours into a mixing bowl, and add maple syrup and vanilla. Stir to form the dough.
Use about 1 ½ tablespoon of dough per cookie and roll into a ball. Place on the baking sheet and flatten the cookie with the bottom of a glass.
Place a pecan half in the middle of each cookie.
Bake for 10-13 minutes or until the edges are golden. Allow cookies to cool on a baking sheet.
