Heat your oven to 300F.
Place chopped pecans on a baking sheet and bake for 5 minutes, until toasted. Remove from oven. Set aside to cool.
Combine the vegan butter, peanut butter, coconut sugar, molasses, chia seeds, milk, and vanilla in a bowl. Use a spatula and combine thoroughly, stirring until light and fluffy. You can use a mixer for this step if you'd like. Refrigerate.
In a mixing bowl, combine the flour, cornstarch, baking soda, baking powder, and sea salt. Stir to combine. Add cooled chopped pecans and stir until pecans are coated.
Add the peanut butter mixture to the flour mixture and stir to combine. Cover with foil or plastic and place in the freezer for 30 minutes.
Turn heat up to 350F. Line a cookie sheet with parchment paper.
Use a cookie dispenser to scoop out equal sizes of cookie dough, then use your hands to roll into balls. Place 2" apart on prepared cookie sheet.
Bake for 8 - 9 minutes, until golden on the outside. Remove from oven and allow to cool slightly before transferring to a wire wrack to cool completely. Cookies will firm up as they cool