In a medium bowl, mix together the dry stuff: brown rice flour, quinoa flour (don’t sniff it or you’ll puke), tapioca starch, xanthan gum, baking soda, cinnamon, and salt. Put it aside.
In the bowl of an electric mixer fitted with the paddle attachment (or a large bowl with a spoon if you’ve got muscles), cream together the shortening and coconut sugar until it kinda starts to look like fluffy goodness, a couple of minutes. Add the eggs and keep that motor running, another minute or two, adding in the yogurt and vanilla along the way. Mix until well combined, and whip it good, about 3 minutes. It should be fluffy and smooth, perhaps not as fluffy as butter and sugar, but have no fear, it’ll still be damn good.
Add the dry ingredients to the shit in the mixer bowl and mix until you’ve got a legit cookie dough – it will be sticky. Fold in the toasted pecans and chocolate chips until those little fucks are distributed throughout the dough, all equidistant from each other.
Here’s where the big decision comes in. If you want to make just a few cookies now and put the rest of the dough in the freezer so you can pop out warm cookies later, do that. If you want to refrigerate your dough to make it easier to work with, do that. If you ain’t got time for that shit and you just need a damn cookie, and this is what I recommend, preheat your oven to 350°F and line your cookie sheets with parchment paper or a Silpat.
Use a spoon to scoop out a golf ball-sized blob of dough and just plop it down on your cookie sheet. Be sure to leave enough room for those mofos to spread during baking. Smish the tops slightly if your dough is cold.
Bake for 6 minutes, rotate your pan (unless you’re lucky enough to have a convection oven, then skip the rotation part) and bake an additional 3-4 minutes, until golden brown. If you like your cookies like you like your significant other, soft and doughy, then take ‘em out after 9 total minutes of baking.
Coconut sugar bakes slightly differently than refined sugar, so keep your damn eye on that pan, or they’ll go from “Yay, cookies are ready!” to “Oh fuck, no!” in a matter of seconds. When they’re all done, let cool… who am I kidding, stick it in your pie-hole right away, yelling “Ow, hot hot hot!” as you swallow. But really, they’re better if allowed to cool and crisp up a minute first. But you decide.