I have had this Paleo Pecan Shortbread Cookies recipe in my notes for so long, but honestly don’t know where I found it. I changed the preparation instructions to simplify the process, but props to the original writer, whoever you may be.
Like most shortbread cookies, you get that melt in your mouth with sweet buttery goodness in this crisp, gluten-free snack or dessert. You only need seven wholesome ingredients with a base of almond flour, and best of all, this recipe adds pecans, the most antioxidant-rich nut with the highest fat content (over 70%) among all the nuts.
For a chocolate version, substitute 1/4 cup to 1/2 cup of the almond flour with cocoa powder!
Paleo Pecan Shortbread Cookies Recipe
Makes 24 cookies
- 2 ½ cups blanched almond flour (substitute 1/4 to 1/2 cup with cocoa powder for chocolate version)
- ¼ teaspoon kosher or sea salt
- ¼ teaspoon aluminum free baking soda
- 1 cup chopped raw pecans
- ½ cup organic butter
- 1/8 teaspoon stevia
- 1 tablespoon pure vanilla (no sugar – check the label)
- In a stand mixer, or using an electric hand held beater, combine the butter and stevia. Add the vanilla and mix again until all three ingredients are incorporated.
- In a separate bowl, combine all the dry ingredients, including the pecans.
- Combine the butter mixture with the dry ingredients.
- Using a piece of parchment paper, form the dough into a log, approximately 2 ½ inches in diameter.
- Freeze the log for approximately 1 hour; then unwrap and cut into 1/8 inch slices.
- Place the slices on a baking sheet lined with a clean piece of parchment paper.
- Bake at 350 degrees until lightly golden, approximately 10 to 15 minutes.
- Cool and serve.