Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
For toasted pecans: Heat 1 Tablespoon of grass-fed butter over a skillet with medium heat and add the pecans. Toast the pecans for 3-5 minutes, until they are fragrant and one shade darker. Remove from heat and set aside.
In a large mixing bowl, add the flour, cinnamon, ginger, baking soda, allspice and cloves. Mix until well combined.
In a separate bowl, add the 3/4 cup melted butter, maple sugar, maple syrup, vanilla and salt and stir to combine. Then add in the egg and egg yolk and mix until combined.
Add the wet mixture into the dry mixture, and stir until everything is well combined. Add in the toasted pecans, and stir just until combined. Chill dough in the fridge for 30 minutes to an hour.
Scoop the dough by tablespoons and roll into balls. Place on the parchment paper at least 2 inches apart from each other.
Bake for 8-10 minutes, or until edges are golden brown and cookies are puffy.
Remove from oven. Let the cookies cool completely before transferring (important!). Once cookies have cooled, serve and enjoy!