Preheat your oven to 350°F. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.

In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until well combined.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the chocolate chips and chopped pecans.

Chill the dough in the refrigerator for about 30 minutes.

Shape the cookies and make a small indentation in the center of each cookie for the caramel sauce.

Bake for 10-12 minutes, then let cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Fill the indentation with caramel sauce and drizzle more on top if desired.