Low-Carb Pecan Shortbread Cookies are made with only 7 ingredients. This no-fuss recipe calls for almond flour, pecans, honey, butter, vanilla, salt, and baking soda. As you can see, these cookies are made with wholesome ingredients. What you don’t yet know is that they taste incredible!
While these are an amazing gluten-free Christmas cookie, we enjoy Pecan Shortbread Cookies all year long. Made with a base of almond flour, these gluten-free cookies are a quick and easy low-carb dessert. They’re fantastic for those on special diets because they are not only gluten-free, when made with honey and butter they are SCD and GAPS compliant.
These cookies are so good fans tell me they’re addictive. Go ahead, bake these buttery treats and see for yourself!
Pecan Shortbread Cookies
- 2½ cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 1 cup pecans, toasted and chopped
- 5 tablespoons honey or agave nectar
- ½ cup salted butter or palm shortening , melted
- 1 tablespoon vanilla extract
- In a large bowl combine almond flour, salt, baking soda, and pecans
- In a small bowl, mix honey, butter, and vanilla
- Mix wet ingredients into dry
- Place dough in center of a piece of parchment paper
- Form into a log approximately 2½ -inches in diameter
- Place in freezer for one hour, until firm, unwrap and cut into ⅛-inch thick slices
- Place slices on a parchment paper lined baking sheet
- Bake at 350°F until lightly golden, 7-10 minutes
- Cool for 1 hour
Since Pecan Shortbread Cookies do not contain chocolate they are a wonderful cookie for your little ones if you’re trying to keep them off caffeine. My children and their friends love eating this egg-free cookie dough raw whenever I make a batch. Here are more paleo cookie recipes for you.
This post is an oldie but goodie from the archives, I first published this recipe in 2007.
These are delicious! Mine turned out slightly chewy and pairs well with coffee/tea or hot chocolate! My dough was slightly crumbly though. And cutting into the log crumbled at times even when frozen for over an hour. Is this the way it’s supposed to be or should I be adding more liquid?
Nikki, thanks for your comment! I’ve been noticing that the batches of almond flour I’ve received during the last months have been drier than usual, so adding a bit more “wet” ingredient might be good. I hope you keep me posted :-)
Question, the recipe says 24 cookies but to cut them at 1/8”. If I do that, I’d end up with 64 cookies?! I’m guessing they should be closer to 1/3”. Any guidance is appreciated!
Bonnie, I cut them into 1/8-1/4 inch slices and they’re perfect!
These cookies are delicious! I made this recipe a second time but used slivered almonds and almond extract instead of pecans and vanilla extract. For the sweetener, I used 2 ½ Tbsp. of agave syrup and 2 ½ Tbsp. Michigan raw honey. This modification to the original recipe made for some awesome almond flavored cookies. I will make original recipe and my version of the recipe again. Both are very delicious. The base recipe can be tweaked into a variety cookies. I know that palm shortening and coconut oil are slightly different from each other, but I used coconut oil for both recipes instead of palm shortening. Also, I didn’t toast my chopped pecans or slivered almonds.
Amy, your versions sound AMAZING!
I LOVE these cookies. I have made them several times. They truly taste like a buttery shortbread cookie. One of my all time favorites. I leave the log roll dough in the freezer for 2 hours. I like them on the thicker side.
Theresa, same. I absolutely LOVE these cookies too :-)