Add flour, chia seed, almond flour, cocoa, baking soda, baking powder and salt in a large mixing bowl then whisk until completely incorporated and set aside.
Cream butter and both sugars until light and fluffy. Add eggs and vanilla and combine completely.
Combine wet and dry ingredients then fold in 1/2 cup chopped pecans. Mix until thoroughly combined (batter will be thick). Form batter into balls about the size of a ping pong ball. Place on parchment lined baking sheet approximately 3" apart (do not flatten balls). Sprinkle tops of dough with a few pecan pieces then bake 9−11 minutes.
Allow to cool on baking sheet for 2 minutes before moving to cooling rack. Sprinkle with granulated sugar and enjoy!
One Last Thing
Gluten-free flours should be stored in the fridge or freezer for ultimate freshness.