Preheat the oven to 325°F, and line a cookie sheet with parchment paper.
In a food processor, pulse the coconut flour and pecans until it turns to a flour-like consistency.
Pulse in baking soda, arrowroot powder and salt.
Then pulse in the wet ingredients - honey, heavy cream, coconut oil and vanilla extract.
Roll dough into a ball and press between 2 sheets of parchment paper to ⅛-inch thickness.
Cut dough using a round cookie cutter, then place cookies onto the prepared baking sheet.
Bake for about 10 minutes or until the edges start to turn brown.
Let cool completely on a wire rack before filing each cookie with chocolate.