Pecan Shortbread Cookies

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

Print Recipe
  1. In a large bowl combine almond flour, salt, baking soda, and pecans
  2. In a small bowl, mix honey, butter, and vanilla
  3. Mix wet ingredients into dry
  4. Place dough in center of a piece of parchment paper
  5. Form into a log approximately 2½-inches in diameter
  6. Place in freezer for one hour, until firm, unwrap and cut into ⅛-inch thick slices
  7. Place slices on a parchment paper lined baking sheet
  8. Bake at 350°F until lightly golden, 7-10 minutes
  9. Cool for 1 hour
  10. Serve
My mom, a pastry chef, never likes my desserts…until now. She said this was the best cookie she has ever tasted! I am so happy I could make something for EVERYONE to love.

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.

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205 responses to “Pecan Shortbread Cookies”

  1. 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!

  2. 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!

  3. 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!

  4. 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.

  5. 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 :-)

  6. 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.

    • Joan, thanks for your comment! Let cool on the counter overnight then store in a container in the fridge for up to one week :-)

  7. 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!

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Recipes » Desserts » Cookies » Pecan Shortbread Cookies