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
Ingredients
- 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
Instructions
- 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
- Serve
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.
Cristina says
These sound delicious I can’t wait to make them!! One question have you ever sweetened them with Maple syrup rather than honey? Do you think they would still turn out well?
Thanks and happy holidays!
Elana says
Cristina, I haven’t tried that, but it’s worth a shot :-)
Bronwyn Reading says
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
Elana says
Bronwyn, thanks for letting me know these are epic!
maria says
For the pecans, when it says toasted, what does that mean? Should they be baked first?
Elana says
Maria, yes :-)
Maureen says
Good question. I’d like to know, too.
Elana says
Maureen, happy to help. Per the instructions toast and chop the pecans prior to using in this recipe :-)
Michelle says
If I wanted to leave the pecans out, how would I adjust the recipe? Can’t wait to make these!
Elana says
Michelle, I haven’t tried that so not sure :-)
Stephanie says
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!
Elana says
Stephanie, thanks for letting me know these are phenomenal!
Joel Gehman says
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.
Elana says
Thanks Joel!
marg dirksen says
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.
Elana says
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 :-)
Meredith Klein says
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.
Elana says
Meredith, thanks for letting me know how much you are enjoying these cookies!
Amy Jean says
Hi Meredith!
My log is in the freezer now. I have followed Elana for years now, & so appreciate her enjoy her amazing recipes! My question is it ok to leave the log in the freezer & u
cut into cookies when I’m ready. I’m not sure you meant bake them all first & freeze the cookies afterwards! thanks;
Amy Jean
Elana says
Amy, I’ve tried this and the log can get a little over frozen which is sometimes a bit tricky :-)
Joan Longo says
Elana,
What is the best way to store these cookies? How long will they stay fresh?
Elana says
Joan, thanks for your comment! Let cool on the counter overnight then store in a container in the fridge for up to one week :-)
Mary says
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!
Elana says
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