In a large bowl, mix together buckwheat flour, coconut sugar, baking powder, choc chips and pecans and mix to combine.
Add coconut oil, honey and vanilla to a small saucepan and heat on low, continuously stirring until coconut oil is melted.
Add tapioca flour to coconut mixture and whisk together until well combine and mixture begins to thicken.
Pour coconut mixture into dry mixture and stir to combine. Choc chips will melt though the mixture.
Take a spoonful of mixture, roll into a ball and place onto a baking paper lined tray. Repeat until all mixture is used. A second baking tray may be needed.
Press each biscuit ball down with a fork and then place trays in oven for 15 minutes.
After 15 minutes, remove baking trays from oven and allow biscuits to cool for about ten minutes before transferring onto a cooling rack.