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    Home » Dessert Recipes » Cookies & Bars » Butter Pecan Cookies

    Butter Pecan Cookies

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Apr 20, 2020 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for butter pecan cookies

    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 stacked up with one on its side

    collage of food
    Free Guide! Feed a Family on a Low Carb Diet

    In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.

    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.

    Close up of one of the Butter Pecan Cookies

    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 as well. He's not a huge sweets guy but he has a special place in his heart for nut cookies.

    Dough for the cookies in the food processor bowl

    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.

    The method paired with my eggless cookie dough creates the perfect shortbread texture!

    cookie dough getting a coating of sweetener

    Expert Tips for Crisp Keto 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! 

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    Butter Pecan Cookies on a parchment paper sheet

    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!

    A pile of baked Butter Pecan Cookies


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    Butter Pecan Cookies stacked up with one on its side

    Butter Pecan Cookies

    These Butter Pecan Cookies are buttery and chock full of pecans. They are crisp, sweet, and the perfect sweet bite.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 32 minutes
    Course: Dessert
    Cuisine: American
    Servings: 16 cookies
    Calories: 146
    Author: Taryn

    Ingredients

    • 4 oz cold salted butter cut into pieces
    • 1 cup almond flour
    • ⅓ cup coconut flour
    • ⅔ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) divided
    • 2 teaspoon gelatin
    • 1 teaspoon vanilla
    • 1 cup pecans
    US Customary - Metric
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    Instructions

    • Preheat oven to 350. Line a large cookie sheet with parchment paper.
    • Combine the butter, almond flour, coconut flour, ⅓ 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 ⅓ 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 15-17 minutes or until the edges are golden. (Begin checking these around the 8-10 minute mark, they seem to bake fast in some ovens).

    Notes

    Extra Crispy Cookies: These crisp up as they cool. To get them extra crispy refrigerate them.
    Baking Time: I've had some readers tell me these are done in as little as 8 minutes. Check them frequently. My testing has them closer to being done at 17 minutes.
    Video: Make sure to watch the video to see how these are made!
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Serving: 1cookie | Calories: 146 | Carbohydrates: 3g | Protein: 2g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 56mg | Potassium: 25mg | Fiber: 2g | Sugar: 0g | Vitamin A: 180IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.5mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

    Originally Published December 18, 2016. Revised and Republished April 20, 2020.

     

     

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    Comments

    1. Baker Peeples says

      March 15, 2022 at 2:04 pm

      I've made this four times now, and it's superb. I use 1/2 cup of powdered Swerve as sweetener, and I find it doesn't really need to be dusted in more sweetener. (I once made half the recipe with, and half without, the dusting -- both good, but I like it just as well without it.). They really are crisper because of the gelatin. Great trick!5 stars

      Reply
    2. Frances Wilson says

      October 10, 2021 at 11:07 pm

      I’ve made the several times. I substitute coconut flour with pecan flour because my sister is allergic but we are both doing Keto. WE LOVE THESE!!!5 stars

      Reply
    3. Mary Heidt says

      September 06, 2021 at 9:05 pm

      I made these cookies yesterday. When I tasted them, I thought these would be good for a breakfast on the go. A couple with a cup of hot coffee or tea. Well was I mistaken. My husband loved them, my Mom loved them and because I only had 4 left, I gave 2 to my Sister. So, if I want a couple I will have to make another batch. What an awful problem to have. Lol. I will toast my pecans next time. I will use a little less sugar to roll them in. Just a personal preference. A wonderful recipe. Thank you so much. It is so easy.5 stars

      Reply
    4. Jacquie says

      April 18, 2021 at 7:35 pm

      Absolutely easy to make and soooo delicious!! Thank you for my new favorite cookie!!5 stars

      Reply
    5. Christy says

      March 28, 2021 at 10:10 pm

      These are fabulous! Has anyone tried freezing the dough and baking later? Thanks 😀5 stars

      Reply
      • Taryn says

        March 29, 2021 at 9:32 am

        I have not, but the cookies themselves freeze very well.

        Reply
    6. Susan Molnar says

      March 12, 2021 at 2:29 pm

      These cookies are so good! I made them according to your recipe but I did toast my pecan in the oven a bit and I used Golden Lananto Monkfruit to roll them in before baking. Oh my goodness! They were wonderful! Thanks for sharing your recipe! I will be making these often I suspect!

      Reply
    7. Mary Denor says

      March 01, 2021 at 2:16 pm

      Do you know if allulose would work? I find much less stomach issues with allulose. Would you know the substitution amount?

      Reply
      • Taryn says

        March 01, 2021 at 8:20 pm

        I have not tested this recipe with allulose. I do think it would work though.

        Reply
    8. Tasha says

      February 19, 2021 at 10:29 pm

      They turned out awesome and were so simple to make!
      Becuz I'm not uch of a sweetooth...they were a bit too sweet for me so next time I will skip the sugar rolling at the end just to tone down the sweetness.5 stars

      Reply
    9. Gloria Boe says

      January 31, 2021 at 4:01 pm

      Cannot use coconut flour or oil. What do I use.

      Reply
      • Taryn says

        January 31, 2021 at 9:28 pm

        You can use all almond flour.

        Reply
    10. Dolly k says

      January 23, 2021 at 7:09 pm

      Can I use xanthan gum as a substitute for gelatin? If yes, how much?

      Reply
      • Taryn says

        January 24, 2021 at 7:32 pm

        I have not tested this with xg. I'd suggest using 1 teaspoon if you want to try it.

        Reply
    11. Sharon says

      January 11, 2021 at 8:31 pm

      Husband approved! His new favorite cookie!5 stars

      Reply
    12. Robin says

      December 19, 2020 at 12:27 pm

      Have you ever used agar powder instead of gelatin? Agar is vegetarian sub for gelatin.
      Thank you! Love your recipes!

      Reply
    13. Karen says

      December 05, 2020 at 1:53 pm

      Taryn, this recipe is magic--so much better than a pecan sandie! I don't have an egg allergy, but sometimes it's just nice to bake a cookie without eggs. Plus, the gelatin makes a nice, non-crumbly cookie that travels well. It is one of my husband's favorite keto cookies... and I like that it's so simple to make. Thank you!5 stars

      Reply
    14. Sheila says

      October 28, 2020 at 2:59 pm

      Loved them. Would use a little less sweetner5 stars

      Reply
    15. Julie Weimer says

      October 22, 2020 at 1:27 pm

      These look delicious but I cant have almonds or coconut. I figure I can substitute the almond flour with cashew flour but what about the coconut flour, any ideas?

      Reply
      • Taryn says

        October 22, 2020 at 4:43 pm

        I've never baked with cashew flour but I think it would work to just use all cashew flour. If the dough seems too wet just add a little extra.

        Reply
    16. Dena Grass says

      October 21, 2020 at 6:42 pm

      Saving up to buy the cookbook series! Yum!!5 stars

      Reply
    17. Beth Hudson says

      October 20, 2020 at 12:57 pm

      Best cookie recipe EVER!! Thank you for sharing!5 stars

      Reply
    18. Susan Potter says

      October 20, 2020 at 12:05 am

      Hi
      I am Australian.
      How much is a stick of butter?
      Susan

      Reply
      • Taryn says

        October 20, 2020 at 12:37 pm

        4 oz which is 113 grams. I just added metric conversions within the recipe card.

        Reply
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