These Butter Pecan Cookies live up to their name. They are buttery and chock full of pecans. They are crisp, sweet, and are the perfect sweet bite after supper. Whether you need eggless cookies or not these are divine.
Butter Pecan Cookies – Low Carb, Keto, Gluten-Free, Grain-Free, Sugar-Free, THM S
These are one of my favorite cookies ever. I made them for the first time as a newlywed almost 13 years ago when this recipe came in my little Martha Stewart Everyday Food magazine. I’ve made them countless times since. I loved those little Everyday Food recipe books when I had a subscription. As a new bride cooking for 2 for the first time I needed a bit of help.
I’ve always enjoyed cooking. My best friend and I used to destroy our moms’ kitchens regularly with our experiments. Like typical teenagers, we did things like put Twizzlers into pancakes to see what would happen. They melted and made a mess.
Meg and I had a blast but between crazy experiments and spending my teenage years as a vegetarian, there were many things I needed to learn how to cook properly. In the early 2000s, Food Network wasn’t around that I remember so I resorted to cookbooks and magazines. I still have a folder of dozens of recipes I cut from magazines or jotted down on scraps of paper from cookbooks from the library.
The Best Butter Pecan Cookies
A few of my favorite recipes besides these Butter Pecan Cookies came from the Everyday Food books. Upside Down Cranberry Cake and Cookie Breakup (a crunchy eggless chocolate chip cookie you cook on a sheet pan and break into pieces) to name two. They will appear in healthier versions here at Joy Filled Eats someday!
When I perfected my shortbread cookie dough early this month I knew that adding pecans to it would change it into the special sweet known as Butter Pecan Cookies. My husband has always loved these too. He’s not a huge sweets guy but he has a special place in his heart for nut cookies.
Pecan Sandies
If you loved pecan sandies growing up I’m sure you’ll love this recipe too. They are ready before you could even put on your coat and head out to the store to buy a package. And with healthy ingredients, my pecan cookies recipe is the better choice.
Using a food processor to mix up the dough for these is the way to go. If you don’t have a food processor you can finely chop the nuts by hand and then cut in the butter with a pastry cutter until the dough looks like my dough in the above photo.
Rolling the dough in sweetener and pressing them out helps to create a crisper cookie. It can be tricky to get cookies with almond flour to firm up like a traditional shortbread.
Tips for these Eggless Cookies
Using gelatin in place of eggs in recipes is the trick I’ve found to crisp up cookies made with alternative flours like almond flour and coconut flour.
I use gelatin in place of eggs in my other eggless cookies too.
All of these cookies are eggless!
Jam Thumbprint Low Carb Cookies
English Toffee Cappuccino Cookies
Chocolate Chip Shortbread Cookies
Almond Crunch Chocolate Thumbprint Cookies
Chocolate Dipped Peanut Butter Sandwich Cookies
How to store Butter Pecan Cookies
This recipe makes 16 medium sized cookies perfect for dunking into a glass of reduced carb milk to serving alongside a cup of steaming coffee. I always add them to my cookie trays at Christmas and have frequently gifted them to family and friends. I store all my low carb baked goods in the fridge so they last longer but these are fine on the counter for a few days. And they freeze really well!
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Ingredients
- 1 stick cold salted butter cut into pieces
- 1 cup almond flour
- 1/3 cup coconut flour
- 2/3 cup Trim Healthy Mama Gentle Sweet or my sweetener, divided
- 2 tsp gelatin
- 1 tsp vanilla
- 1 cup pecans
Instructions
- Preheat oven to 350. Line a large cookie sheet with parchment paper.
- Combine the butter, almond flour, coconut flour, 1/3 cup of the sweetener, gelatin, and vanilla in a food processor. Pulse until wet crumbs form. Add the pecans. Pulse until they are chopped. The dough will come together into a ball as the pecans are chopped.
- Divide the dough into 16 pieces. Put the remaining 1/3 cup sweetener in a shallow bowl. Roll each piece of dough into a ball. Put in the sweetener and press it into a disc. Flip it over and press again so both sides are dusted with sweetener. Put on the prepared baking sheet. Repeat.
- Bake for 17-19 minutes or until the edges are golden.
Notes
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Nutrition
Janice says
Okay. Thanks for the quick reply. Looking forward to trying them.
Janice says
Have you ever made these with all coconut flour?
Taryn says
No, and I’m pretty sure all coconut flour will not work.
Leslie says
How much monk fruit could I use in this recipe? Can’t wait to try this 😋
Taryn says
Try the same amount. Adding more might make them too dry.
V Shanks says
taste awesome each time i make them. !
great recipe
Terri says
My whole family loves these cookies! I make them all the time. My son in law requested these in his care package both times he was deployed. I love how easy the recipe is.
TLC says
Can I use only erythritol instead of the blend in this recipe?
Taryn says
Yes, they won’t be as sweet but all erythritol will work. I don’t suggest adding more because I haven’t tested it in this and I think it might affect the texture.
barbara says
I have Stevia made with stevia extract…how much do you think I should use? also can I use 1 egg instead of the gelatin? Im just new to all this low carb/sugar diet and am totally confused. thanks, Barb
Taryn says
Sorry, but stevia extract won’t work in this. And the problem with using an egg is that would make your cookies cakey, not crisp.
CToth says
A+ These turned out great, crispy, not too sweet, absolutely perfect. I added half an egg to help the dough bind and I subbed einkorn flour for half the coconut flour (because I didn’t have enough coconut flour). I love the texture and the pecan flavor shines. They really do taste like buttery pecan cookies.
Thank you for a great recipe.
Much gratitude
Tammie says
Loved them!!! Thank you! B
Hillie says
Hi Taryn, I recently came across one of your recipes on facebook, and later on I read that in a number of cookie recipes you use 1 stick cold salted butter. Can you tell me how much 1 stick weighs ? (I’m from the Netherlands, so I don’t now what/how big a ‘stick’ is 🙂 ).
Taryn says
1 stick is 4 oz or 113 grams.
Joy says
I hate all things coconut. Taste smell everything. Can I sub pysullum hisk powder for the coconut flour?
Taryn says
I haven’t used psyllium husk much so I’m not sure. You can use all almond flour.
Kendall says
Made these today but they were chewy and not crispy. Any thoughts on where I went wrong?
Taryn says
If you refrigerate them they will crisp up more. Did you sub any ingredients?
Gale says
Thank you for sharing your recipes. I don’t think I have made anything from your site that has not been delicious!
Taryn says
Thank you Gale!