Preheat the oven to 300° and line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, coconut flour, and salt. Mix well. Add in the maple syrup and melted butter and stir to combine, until dough if formed.
Place a piece of parchment or wax paper on the counter. Roll the dough out to an 8x8 square, 1/4 inch thick making it as even as possible. Cut it 8 by 3, making 24 rectangles.
Carefully transfer them to the prepared baking sheet and bake 27-32 minutes, until the edges are golden brown.
In dipping in chocolate, make sure the cookies are fully cooled. Place the chocolate chips in a microwave safe bowl and melt in 30 second increments until smooth. About 1 1/2 minutes. Dip half of each cookie in the chocolate, scraping off any extra, and place them back on the parchment paper to cool. Top with chopped pecans while the chocolate is wet if desired.