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A close up of a pan of shortbread cookies with chocolate and pecans

Paleo Pecan Shortbread Cookies

  • Author: Cate & Co. Kitchen
  • Prep Time: 10 Minutes + Chill Time
  • Cook Time: 14 Minutes
  • Total Time: 1 Hour
  • Yield: 24 Cookies 1x
  • Category: Dessert, Cookies
  • Method: Bake
  • Cuisine: Scottish


These Paleo Pecan Shortbread Cookies are gluten 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.


  • 3 Cups Almond Flour
  • 1/2 Cup Tapioca Flour
  • 2/3 Cup Ghee, melted
  • 1/2 Cup Pure Maple Syrup
  • 1/2 tsp Almond Extract
  • 1/2 Cup Pecans, very finely chopped

Chocolate Coating (Optional)

  • 1 Cup Enjoy Life Chocolate
  • 1 tsp Coconut Oil


  1. Combine almond floured tapioca flour in a medium sized bowl.
  2. Add in ghee, maple syrup, and almond extract and mix well using a rubber spatula or wooden spoon.
  3. Fold in pecans. (The dough should be thick and sticky).
  4. Shape the dough into a 12 inch log on a piece of parchment paper and wrap the log tightly with the paper.
  5. Place the cookie dough log in the freezer for 30 minutes.
  6. Remove cookie dough from freezer and cut into 24 equal cookies (1/2 inch pieces).
  7. Place on cookie sheets 2 inches apart and bake at 350 for 12-14 minutes just until cookies are lightly browned.
  8. Allow cookies to cool completely before serving.
  9. 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.
  10. Drizzle chocolate or dip cookies and place on a cooling rack for chocolate to set.
  11. Enjoy!

Keywords: Paleo Cookies, Paleo Baking, Cookies, Shortbread