Place pecans on baking sheet and toast for 8 minutes.
Remove from the oven and let cool. Turn down oven temperature to 350 degrees Fahrenheit.
In a large mixing bowl, add room temperature butter, sugar, and vanilla extract. Beat on medium speed until butter and sugar are completely "creamed" or well mixed. It should be light and fluffy.
In a separate bowl, whisk flour and salt together. Add flour mixture to butter mixture in small increments, mixing in between.
Place toasted pecans them in a food processor. Pulse until completely grounded (should resemble coarse flour). Reserve some for topping.
Add pecan pieces into the dough and fold in pieces using hands.
Shape cookie dough into a log that is about 9 inches long. Wrap in plastic wrap. Freeze for 1 hour.
Remove the cookie dough from the freezer and preheat the oven to 350 degrees Fahrenheit.
Slice the cookie dough into 3/4-inch slices. Place cookies on non-stick baking sheet and bake for 10-12 minutes.
Remove from the oven and let cool. Top with chopped pecans and sprinkle with sea salt flakes.
Video
Notes
If dough is too dry, meaning it crumbles, try adding 1 teaspoon of water at a time until it forms. Sometimes the butter used does not have enough water content and the dough will be crumbly.
Using this recipe for a party? I recommend doubling the recipe!
These vegan cookies will keep well stored in an airtight container at room temperature for up to a week. If you are going to stack them I suggest placing a sheet of wax or parchment paper between the layers. They can also be frozen for up to 2 months. But again, put paper in between layers to keep from sticking together.