Butter Pecan Cookies

Today was the first time making these cookies, the now have the family stamp of approval. A little sweet, a little salty and a lot yummy. Definitely a favorite, the shortbread could stand alone if you wanted, or you could add nuts, chocolate chunks or some combination of them.

Butter Pecan Cookies61d90-butter-pecan-cookies-3


  • 1/2 cup butter
  • 1/2 cup Sweetener
  • 1 3/4 cups almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup chopped toasted pecans


  • Preheat the oven to 325°F 
  • In a large bowl, beat the butter and sweetener together about 2 minutes until light and fluffy.
  • Add the almond flour, coconut flour, vanilla extract, and salt and mix well
  • Stir in the chopped pecans.
  • Roll the dough into 1-inch balls or scoop with a cookie scoop and place a few inches apart on baking sheets covered in parchment paper. Flatten slightly with the palm of your hand. 
  • Bake 5 minutes then remove from the oven and use a flat-bottomed glass to flatten again to about ¼ inch thick. Return to the oven and bake another 10 to 12 minutes, until the edges are golden brown.
  • Remove and let cool completely.
  • Store on the counter for 4 days and in the refrigerator after that.

This wonderful cookie and picture is courtesy of All Day I Dream About Food

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