Butter Pecan Pie Cookies

These amazing shortbread pecan cookies are made with a buttery almond flour dough and chock full of roasted pecans, then baked until just slightly crispy. If you’re wanting a sugar-free, guilt-free cookie for your kids, trust me, these are going to be a hit!

The true key to the very best Butter Pecan Cookie recipe is getting the texture just right. They should be have the texture similar to shortbread cookies, but in individual drop cookie form.

 Butter Pecan Cookies Recipe

Prep Time : 10 mins

Cook Time : 14 mins

Total Time : 24 mins

Course: Dessert

Cuisine: American

Servings: 12

Calories: 208kcal 

Ingredients:

• 1 ¼ cups almond flour

• ¼ cup oat fiber

• 1 cup pecan halves

• ½ cup butter softened

• ½ cup + 2 tablespoons Swerve confectioners

• 1 whole egg

• 1 teaspoon vanilla extract

• ½ teaspoon baking soda

• ½ teaspoon xanthan gum

Instructions:

1. Preheat oven to 325°F.

2. Pour the pecans onto a baking sheet and roast in the oven for 8 minutes or until they are fragrant and just starting to brown.

3. Remove the pecans from the oven and allow to cool slightly.

4. Do not skip the step of roasting them, it really gives such great flavor to these cookies.

5. Take half the pecans and chop them into small pieces, then set aside.

6. These will get folded into the cookie dough just before forming them.

7. Then take the other half and pulse in a mini chopper or food processor, until they are finely ground.

8. Add the ground roasted pecans, almond flour, oat fiber, baking soda and xanthan gum to a bowl and whisk to combine.

9. In a separate bowl, cream together the Swerve and butter using a hand mixer, until well combined.

10. Add in the egg and vanilla extract and continue mixing.

11. Add the dry ingredients in with the wet, then fold in the chopped roasted pecans.

12. Using a small cookie scoop, scoop out the dough onto a baking sheet lined with parchment paper.

13. Lightly wet your hand, then press down with the palm of your hand to flatten them out.

14. These do not spread much, so you don’t have to space them too far apart.

15. If you want a crispier cookie, flatten them out completely.

16. If you want a softer cookie, only flatten them slightly.

17. Bake for 12-14 minutes or until the edges are golden.

18. Allow the cookies to cool before moving them to a cooling rack.

19. Once they have completely cooled, they will crisp up around the edges. I store mine in the fridge, in an airtight container.

Notes:

• Store the cookies in the fridge, in an airtight container, it helps keep their texture.

• Makes 24 cookies, serving size 2 cookies

Nutritional Info:

Calories: 208kcal | Carbohydrates: 6g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Fiber: 4g | Sugar: 1g