These Paleo Pecan Shortbread Cookies are gluten free, dairy free, and grain free and are full of buttery flavor. They have the perfect chewy and slightly crumbly texture and make a great addition to a cup of coffee or evening dessert.
What are Shortbread Cookies?
Traditionally, shortbread is a Scottish biscuit made from three simple ingredients: sugar, butter, and flour. They have a not too sweet buttery flavor and are named for their crumbly texture.
Paleo shortbread cookies swap maple syrup for sugar, ghee for butter, and a mix of almond flour and tapioca flour for regular flour. They maintain the traditional buttery taste with a chewy yet crumbly texture.
Paleo Shortbread Cookie with Pecans Ingredients
- Almond Flour
- Tapioca Flour
- Ghee
- 100% Pure Maple Syrup
- Almond Extract
- Pecans
- Enjoy Life Chocolate, Optional
- Coconut Oil, Optional
How to make Paleo, Gluten Free Shortbread Cookies
Combine almond floured tapioca flour in a medium sized bowl.
Add in ghee, maple syrup, and almond extract and mix well using a rubber spatula or wooden spoon.
Fold in pecans. (The dough should be thick and sticky).
Shape the dough into a 12 inch log on a piece of parchment paper and wrap the log tightly with the paper.
Place the cookie dough log in the freezer for 30 minutes.
Remove cookie dough from freezer and cut into 24 equal cookies (½ inch pieces).
Place on cookie sheets 2 inches apart and bake at 350 for 12-14 minutes just until cookies are lightly browned.
Allow cookies to cool completely before serving.
If desired, place chocolate and coconut oil in microwave safe bowl and microwave in 30 second increments, stirring after each increment, until melted and smooth.
Drizzle chocolate or dip cookies and place on a cooling rack for chocolate to set.
Enjoy!
Why do you chill cookie dough?
The first and most important reason you want to chill your cookie dough is for flavor! Chilling the dough allows all of the flavors to marinade together making your cookies even more delicious.
In addition, chilling cookies allows the fat to chill which keeps the cookies from spreading to quickly upon going into the oven.
Paleo Christmas Cookies
These pecan shortbread cookies will make a great addition to your Christmas cookie line up! They are easy and quick to make and are pretty enough to gift!
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Paleo Pecan Shortbread Cookies
Ingredients
- 3 Cups Almond Flour
- ½ Cup Tapioca Flour
- ⅔ Cup Ghee melted
- ½ Cup Pure Maple Syrup
- ½ tsp Almond Extract
- ½ Cup Pecans very finely chopped
Chocolate Coating (Optional)
- 1 Cup Enjoy Life Chocolate
- 1 tsp Coconut Oil
Instructions
- Combine almond floured tapioca flour in a medium sized bowl.
- Add in ghee, maple syrup, and almond extract and mix well using a rubber spatula or wooden spoon.
- Fold in pecans. (The dough should be thick and sticky).
- Shape the dough into a 12 inch log on a piece of parchment paper and wrap the log tightly with the paper.
- Place the cookie dough log in the freezer for 30 minutes.
- Remove cookie dough from freezer and cut into 24 equal cookies (½ inch pieces).
- Place on cookie sheets 2 inches apart and bake at 350 for 12-14 minutes just until cookies are lightly browned.
- Allow cookies to cool completely before serving.
- If desired, place chocolate and coconut oil in microwave safe bowl and microwave in 30 second increments, stirring after each increment, until melted and smooth.
- Drizzle chocolate or dip cookies and place on a cooling rack for chocolate to set.
- Enjoy!
Nutrition
More Paleo Cookie Recipes & Holiday Dessert Recipes
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