-
In a large bowl, mix together the rice and buckwheat flours, cacao powder, chia, baking soda and salt. Set aside.
-
In a small pan, melt the cacao butter on low heat.
-
In a food processor with metal blade or stand mixer with paddle attachment, cream the butter, sugar, maple syrup and extract together.
-
Slowly add the melted cacao butter. Mix until incorporated.
-
Add the dry ingredients and mix everything together.
-
Scrape down the sides at least once.
-
Pour into a medium-size bowl and stir in the chocolate chips and the cup of pecans.
-
Preheat oven to 350 degrees.
-
Line a baking sheet with parchment paper.