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 keto cookies or not these are divine.
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 correctly. 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 have been inspired by the Everyday Food books. Like this Cranberry Upside Down Cake.
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 this butter pecan cookie recipe as well. He’s not a huge sweets guy but he has a special place in his heart for nut cookies.
Ingredients
Pecans – You can use raw pecans or toast them and cool them first to enhance their flavor. To toast pecans place them on a baking sheet and bake for 6-7 minutes at 400. Watch them closely and check them often. They can burn easily.
Almond Flour – Almond flour has a mild flavor so you don’t taste it in these cookies but it gives keto recipes a great texture.
Coconut Flour – I add a bit of coconut flour to balance the oiliness of the almond flour. You cannot taste it.
Salted Butter – When baking I always use salted butter. If you have unsalted butter just add a pinch of salt.
Sweetener – I use a blend of granular sweeteners with stevia. You will roll the cookie dough balls in the sweetener as well as add it to the dough. I do offer alternatives in the recipe card like monk fruit sweetener.
Gelatin – This is my secret ingredient in keto cookies. It acts as a binder, replacing eggs. It keeps them crisp whereas eggs can make cookies made with alternative flour cakey.
Vanilla Extract – Vanilla enhances the other flavors naturally.
How to Make Butter Pecan Cookies
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.
Step One: 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 below photo.
Step Two: Scoop the dough with a medium cookie scoop. Place each of the dough balls in the sweetener and press down. 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!
Step Three: Bake until golden brown on parchment paper lined baking sheets.
Variations
Nuts – Swap out the pecans for cashews, hazelnuts, peanuts, walnuts, or almonds.
Pecan Flour – Swap some or all of the almond flour for pecan flour to double down on the pecan flavor.
Chocolate Chips – Make these into a pecan chocolate chip cookie recipe by adding your favorite chocolate chips. Make sure to use sugar free chocolate chips or keto chocolate chips, if needed.
Browned Butter – If you want to make these with brown butter you will have the brown the butter ahead of time and chill it until it is cold before proceeding with the recipe.
Brown Sugar Sweetener – You can swap in a light brown sugar sweetener if you prefer.
Regular Sugar – I think that regular granular sugar would work in this recipe but I have not tested it.
Ice Cream Sandwiches – Sandwich two of these with some Keto Butter Pecan Ice Cream for an amazing treat.
Common Questions
How do I make Crisp Keto Cookies?
Using gelatin in place of eggs in recipes is the trick I’ve found to crisp up keto diet cookies made with alternative flours like almond flour and coconut flour.
I use gelatin in place of eggs in my other eggless cookies too.
How do I 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!
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Video
Butter Pecan Cookies
Ingredients
- 4 oz cold salted butter cut into pieces
- 1 cup almond flour
- 1/3 cup coconut flour
- 2/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) 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 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
Nutrition
All of these low carb keto cookie recipes are eggless!
Jam Thumbprint Low Carb Cookies
English Toffee Cappuccino Cookies
Healthy Fruit Pizza Cookies with Keto Cream Cheese Frosting
Almond Crunch Chocolate Thumbprint Cookies
Please let me know which low carb cookie recipes you try in the comments.
Originally Published December 18, 2016. Revised and Republished July 20, 2023.
taste awesome each time i make them. !
great recipe
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.
Can I use only erythritol instead of the blend in this recipe?
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.
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
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.
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
Loved them!!! Thank you! B
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 🙂 ).
1 stick is 4 oz or 113 grams.
I hate all things coconut. Taste smell everything. Can I sub pysullum hisk powder for the coconut flour?
I haven’t used psyllium husk much so I’m not sure. You can use all almond flour.
Made these today but they were chewy and not crispy. Any thoughts on where I went wrong?
If you refrigerate them they will crisp up more. Did you sub any ingredients?
Thank you for sharing your recipes. I don’t think I have made anything from your site that has not been delicious!
Thank you Gale!
Can you substitute coconut oil for butter?
I haven’t tried coconut oil in these. It should work. I’d use one of the butter flavored varieties.
What does ‘stick of butter’ mean??? How many grams???
I am adding metric to all my recipes but I have over 500 and it has to be done individually. In the meantime Google can help. “Butter Measurements
1 stick or 1/2 cup butter is equal to 4 ounces, or 113 grams.”
Hi, if I use coconut sugar, how much should I use? Thanks!
1.5 to 2x as much.
I would like to use pure erithrotol. How much would I use?
Try 1.5 times the amount listed. They may have the minty cooling effect known with erythritol.
These are my hubby’s favorite THM cookie! They are delicious!! I think I’ll try adding sugar free chocolate chips next time. YUM! Thanks for the great healthy recipes!
Ok, mine got about half way through baking time and they burned, I saw another person had the same problem, any suggestions?
Unless your oven temp if off I have no idea. I’ve made these many times, in a few different ovens, and they always bake to the allowed time. I use this base dough in a bunch of other cookie recipes too. Have you checked it recently with an oven thermometer? I keep one inside my oven to make sure my instructions are accurate.