Using a stand mixer fitted with a paddle attachment, cream butter and cheese until light and fluffy and well combined. In a separate bowl, whisk together dry ingredients: flour, oat flour, chia seeds, nutritional yeast, flax meal, hemp seeds, salt, cayenne, garlic and onion powders. Slowly beat dry ingredients into creamed butter mixture. Add in pecans and mix on low until well disbursed throughout the dough. Dough will be very thick and will stick together well. If you feel it is too dry, add a little more butter.

Shape into 8-in. long logs. The diameter of the logs is around 4 cm, 1.5 inches, or slightly larger than a 50-cent piece. My dough yielded 7 logs. Wrap them in plastic wrap and refrigerate until dough is firm, 2 hours. Freeze logs of dough if you aren't able to bake them right away.

Preheat oven to 350°F/176℃. Remove plastic wrap and slice dough crosswise into ¼-in. coin slices. Place in an even layer on ungreased, parchment-lined baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. The longer you bake the cracker, the crispier they become. Cool on pans 1 minute. Remove to wire racks to cool completely. Refrigerate or freeze in airtight containers.