Preheat oven to 350 degrees.

In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 20 seconds, set aside.

In a separate bowl, toss shredded apple with lemon juice, set aside.

In a large bowl mix together coconut oil and brown sugar until creamy (if you like you can use a stand mixer).  Mix in egg and vanilla extract. Mix in half of the flour mixture, then slowly add in apple cider, mix again and then mix in remaining half of the flour mixture. Fold in shredded apples (and the juices with apples). Mix in pecans at this point if you go with that option.

Scoop dough out with a tablespoon or small cookie scoop and drop onto parchment paper lined baking sheets spacing cookies 2-inches apart. Flatten cookies with a fork.  Bake in preheated oven 11 - 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.

If using frosting: Combine chocolate (dark or white), honey and coconut milk and place in a microwave safe bowl.  Heat for 20 seconds and stir, then heat for 10 second intervals until it is smooth. Spread over cookies (I recommend a fairly thin layer as this frosting is very sweet), and immediately sprinkle with pecans.