Preheat oven to 350°F (180°C, or gas mark 4). Line a large cookie sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine Sucanat, agave, applesauce, coconut oil, vanilla, salt, and garam masala.
Add pecans and flakes on top. Sift flour and baking powder on top. Stir until well combined. Let stand about 10 minutes.
Scoop a generous 1/4 cup of packed dough per cookie, place on the prepared sheet. Flatten slightly since the cookies won’t spread a lot while baking. Repeat with remaining 5 cookies.
Bake 18 minutes, until the edges and tops of the cookies are golden brown. Let cool on the sheet for at least 10 minutes before transferring to a cooling rack.
These are best served at room temperature. Store in an airtight container for up to 4 days.