Heat oven to 350F and line a cookie sheet with parchment paper. Combine the dry ingredients in a blender or food processor and pulse until the pecans are coarsely ground.

Add the butter, salt, and egg white to the blender and pulse a few times to combine. The cookie dough should look wet and feel sticky, but it should still be chunky.

Using a spoon or small scoop, evenly portion out rounded cookie dough balls onto the parchment. Flatten the tops of the balls until you have evenly round, flat cookies.

Bake for 15 minutes or until the edges begin to brown.

Melt the chocolate by placing in a microwave safe bowl for 45 seconds. Stop it every 15-20 seconds to stir.

Drizzle each cookie with chocolate and sprinkle with a tiny bit of sea salt.