Preheat oven to 325F.

Spray cookie sheet with nonstick cooking spray.

Cream butter using an electric mixer, gradually adding maple syrup, about 1/4 cup at a time.

Add vanilla, and set aside.

Put flour into a mixing bowl.

Sift baking soda and salt into flour.

Add quinoa flakes and oats, and toss well to combine.

Combine both mixtures with a wooden spoon, stirring until all ingredients are well incorporated.

Stir in pecans, if using, with a few strokes.

Do not overbeat.

Drop batter by rounded teaspoonfuls onto baking sheet, leaving about 2 inches between cookies.

Bake until cookies are firm, for about 15 minutes.

Remove from oven, cool on baking sheets for a few minutes and remove to cool completely on wire racks.