Mix all of the dry cookie dough ingredients together in a bowl.
Whisk together all of the wet cookie dough ingredients in a separate bowl. Then pour the wet ingredients into the dry and mix to combine, but don't overmix. The cookie dough shouldn't be too wet or too dry. Cover the mixing bowl and chill the dough in the fridge.
Once the dough has chilled for about 30-40 minutes, it should be quite firm. Remove the dough from the fridge.
Preheat the oven to 175° C and prepare two baking sheets.
Scoop out cookies about the size of 1 ½ - 2 tbsp balls of dough. Space out the cookies evenly on baking sheets.
Bake the cookies for roughly 11-14 minutes until the edges have set and turned a nice light golden colour and the cookies have puffed up. The cookies will continue to bake while they're cooling out of the oven. Let the cookies cool for 5-8 minutes on the cookie sheets, then remove them to cooling racks.
Let the cookies cool completely and make the icing during the meantime.
Chop the pecans into small pieces to sprinkle on top of the iced cookies later. Set aside.
Add the icing ingredients to a high speed blender and mix until smooth and creamy. Taste the icing and adjust sweetness etc as desired.
Ice the cookies once they've cooled and sprinkle the chopped pecans on top. Let the icing set, and enjoy!!
