Roughly chop the dark baking chocolate with a knife. In a small bowl, combine the psyllium husk and water and let sit for 10 minutes until a gel forms. Crack the egg into a separate bowl and set aside.

Make a well in the dry ingredients and add the egg and psyllium gel. Mix with a paddle attachment or by hand until combined. Add the softened margarine, cut into cubes, and knead the dough by hand or with a mixer for a few minutes.

Add the chopped chocolate to the dough and knead again until evenly distributed.

Place the dough in an airtight container and refrigerate for 30 minutes.

Remove the dough from the fridge and shape the cookies into balls using an ice cream scoop or your hands. Place them on a baking sheet lined with parchment paper or a silicone mat. Add one or two pecan halves on top of each cookie if desired.

Bake at 350°F (180°C) for 14 minutes.

Let cool. Store in a metal tin for up to 5 days.