Preheat the oven to 350ºF. Line a baking sheet with parchment and set aside.
In a small saucepan, combine the chopped pecans and 2 tablespoons of syrup. Cook over low heat and cook until syrup begins to boil, stirring constantly for about 1 minute. Set aside.
In a large mixing bowl, beat together the rest of the syrup, the egg, nut butter and banana, until completely smooth. Fold in the dry ingredients.
Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Gently flatten the cookies and make a well in the center of each. Spoon 1 - 2 teaspoons of pecan mixture into the wells.
Bake cookies on center rack for 12 - 13 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
How to make a flax egg: combine 1 tablespoon flaxseed meal with 3 tablespoons water. Mix until combined and set aside to gel for 5 minutes.