Preheat oven to 350°.
In large mixing bowl, beat sugar, oil, arrowroot, almond milk, orange juice, zest, extract, sea salt and cardamom until well blended. Gradually add the flour and baking powder until completely blended. Set bowl aside. Cover a large baking pan with parchment paper. Place pecans in a small, flat bowl. Using an ice cream scoop, form level balls of dough, then dip each ball of dough in pecans so 1 side is lightly covered. Place on baking sheet, nut side up, and bake 15–18 minutes until the edges of cookies are only slightly browned. Let cool a few minutes, then remove carefully with a spatula, transferring cookies to a cooling rack.