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!
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.
Comments
199 responses to “Pecan Shortbread Cookies”
Absolutely epic cookies. I used unsalted butter, flaked almonds and almond essence because it’s what I had and I was trying to recreate a traditional almond cookie. We were thrilled with the results. Elena, thanks so much for all the work that you do. I know we changed the recipe a bit but the core of it was all yours!
Bronwyn
Bronwyn, thanks for letting me know these are epic!
For the pecans, when it says toasted, what does that mean? Should they be baked first?
Maria, yes :-)
If I wanted to leave the pecans out, how would I adjust the recipe? Can’t wait to make these!
Michelle, I haven’t tried that so not sure :-)
I’ve been on SCD for almost 2 years and these are one of the best things I’ve made. Phenomenal recipe. Thank you so much!
Stephanie, thanks for letting me know these are phenomenal!
These are really delightful. I made two edits. The first was an attempt to replace half the honey with stevia, but these have such a delicate flavor, the stevia aftertaste came through. Next time I’ll try half as much. And then I also used two scoops of collagen powder. This gave it a great texture…still a little crisp on the outside, but soft and chewy on the inside, a lot like a sugar cookie. Exactly my favorite texture for cookies.
Thanks Joel!
I have taken these into work for the lunch room and this is the most requested recipe I have been asked to print off to share. Very amazing as I expected the chocolate fanatics to ask for the other recipes.
Marg, thanks so much for letting me know this is the most requested recipe you have been asked for! So glad you and your colleagues are enjoying it :-)
I made these and stored them in the freezer for months and just sliced off what I wanted each time, as I am the only one eating them. They actually seemed to taste better each time.
Meredith, thanks for letting me know how much you are enjoying these cookies!
Elana,
What is the best way to store these cookies? How long will they stay fresh?
Joan, thanks for your comment! Let cool on the counter overnight then store in a container in the fridge for up to one week :-)
I used almond flour….but I live in a very humid environment. I’ll try cooking a little longer. This will be a good reason to try these delicious cookies again. Thank you for your response!
Mary, what brand of almond flour did you use. Here’s a link to my almond flour page for you which lists all the brands that work in my recipes:
https://elanaspantry.com/almond-flour-ingredient/
Enjoy!
Elana
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