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.
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. As typical teenagers, we did things like put Twizzlers into pancakes to see what would happen. They melted and made a mess.
MY LATEST VIDEOSMeg 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.
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.
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. Using gelatin in place of eggs in this recipe is the other trick I’ve found to crisp up cookies made with alternative flours like almond flour and coconut flour.
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.
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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.
- 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
- 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.
- 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.
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