Small Batch Gluten-Free Dark Chocolate Chip, Pecan, Olive Oil Cookies with Sea Salt

1. Preheat the oven to 375ºF. Line a cookie sheet with parchment paper.
2. In a large mixing bowl, combine the oil and brown sugar together until smooth. Add the egg and vanilla and mix well.
3. In a separate large mixing bowl, combine the flour, baking soda, and salt.
4. Add the flour mixture to the sugar mixture and mix until evenly distributed, you should see no flour visible in the batter.
5. Fold in the dark chocolate chips and pecans.
6. Using your hands, roll the cookie dough into tablespoon-sized balls and place on the prepared cookie sheet. Sprinkle the top of each cookie with a pinch of sea salt.
7. Bake for 10-15 minutes, or until slightly golden. Let the cookies cool for about 5 minutes on the cookie sheet.