Preheat oven to 350°F (175°C); line a baking sheet with parchment paper.

Cream together butter, “Mud Season” nut butter, and coconut sugar until smooth and fluffy.

Whisk in egg, corn milk, and vanilla until combined.

Stir in flour, cocoa powder, baking powder, and salt to form a soft dough.

Fold in pecans and mini chocolate chips.

Shape dough into a 6×2-inch log; flatten slightly.

Bake 22–24 minutes, until set and lightly firm. Cool 10 minutes.

Reduce oven to 300°F (150°C). Slice diagonally into ¾-inch pieces and bake 8–10 minutes per side until crisp.

Cool completely before storing airtight.